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the ways of GREENS

By now you've noticed all the various greens that come with your weekly shares. Aside from the lettuces, you've gotten spinach, arugula, beet greens, mustard, bok choy, chard and kale.  More is to come as the season unwinds.They may not look as handsome as an August tomato, but generally they all provide vitamins A,C,K, iron and calcium.  My understanding is some of these vitamins are fat-soluble, requiring a bit of fat (oil,butter, cheese, dressing) to unlock their nutrition and let your body absorb them.  They can all look quite bulky in their fresh state, perhaps intimidating.  Thankfully they reduce ALOT when cooked, ridding themselves of some water while taking in the flavors they are cooked amongst.  I like 'em a whole lot raw or cooked.  We go for sauteing more often than not, though steaming or boiling is simple as well. When sauteing, you can add ingredients one at a time, building the dish up all in one pan starting with some kind of onion and garlic.  Since the greens reduce so dramatically, just add a handful at a time until they're all incorporated. From that point, depending on your tastes you can go in for some flavorings. Salt and pepper do alot to bulk up the flavor, as does sesame oil or tamari/soy sauce.

Here's one in the seas of possibilities.  It calls for mushrooms (which alas will not be in the share baskets).  That's not something we have around, so I'd be more likely to toss toasted nuts or sunflower seeds on it.  Either way, enjoy.


Chard or Beet Greens in Dijon Mustard Sauce
from "More Recipes from a Kitchen Garden", by Shepard & Raboff
2 1/2 T olive oil
1 large bunch green onions, chopped
2 cloves garlic, finely chopped
1/2 lb. mushrooms, sliced
1 bunch of chard or beet greens, finely shredded
     (including stems)
1 T dijon mustard

Heat the oil in a large skillet. Sauté the green onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook 4 to 5 minutes more. Add chard, cover and cook over low heat for about 5 minutes, or until chard is tender but still crisp. Mix in mustard and heat 1 to 2 minutes more. Stir and serve immediately.


That's all for now.  Remember that greens can be cooked and frozen for the lean future, to be added into soups, stews, omelets.....

adios- flip

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