Leafy Greens

Greens are a staple on our farm and in our kitchen. We eat them daily- morning, noon, and night! Four of our favorite greens to eat and grow are spinach, kale, Swiss chard, and collards.

Considered an important part of a healthy diet, leafy greens are packed with vitamins, minerals, and fiber. A quick Google search can give you plenty of information about their health benefits.

Greens are quick to cook and retain their nutrients when raw or lightly cooked.

The easiest way to prepare any green is to:

  • wash and dry;
  • chop or tear into pieces;
  • eat raw in a salad or smoothie;
  • or in any dish or soup at the end of cooking.

They cook up fast. We eat them for breakfast in an omelet or scrambled eggs!

Kale makes a great raw salad. Chop finely, add your favorite vegetables. Dress with your favorite vinaigrette or creamy dressing and enjoy!

Here’s a basic recipe for any leafy green:

Collards, Swiss chard or Kale: 1 bunch, stack leaves, cut out middle stem and cut into squares.

For Spinach, no need to chop or cut out stem.

For Bok choy, cut in half for baby bok choy. If large cut leafy part and add after the stems.

EVOO, 2 Tbs

Onion, 1 med chopped

Garlic, 1 or 2 cloves minced

Vinegar or sesame oil

Heat oil in a saute pan.

Saute onion until soft.

Add garlic and saute for a minute.

Add your green, stir and cook on medium heat until lightly wilted.  About 3-5 minutes.

Turn off heat.

Add a dash of vinegar, lemon juice, or sesame oil.

Season with salt (or tamari) and pepper to taste.

Optional additions:

Bacon, cook and add with onions.

Ginger, minced. Add with garlic.

Parmesan cheese, add at the end.

Use your imagination for other additions!