Without a Recipe: Greens

Braised, stir-fried, raw, and steamed, there are countless ways to enjoy greens. You’ll find that most are interchangeable in recipes too.

• You can make a simple, satisfying pasta dinner with greens and garlic sauteed in olive oil and tossed with linguine and a few handfuls of goat cheese. The cheese melts into the warm pasta and creates a creamy sauce.
• Sauteed greens are a fantastic way to up your grilled cheese game–just layer onto sourdough slices with grated sharp cheddar and grill.
• Our favorite green smoothie recipe? Frozen banana, chopped kale, almond milk and a dash of vanilla.
• Simple empanadas are a picnic or lunchbox favorite. Roll out your favorite pie dough and fill with sauteed greens, mashed sweet potato, and a bit of cheese. Fold into half circles, crimp the edges and brush with beaten egg. Bake at 350 until golden brown and serve with sour cream and salsa.
• A Spanish-inflected frittata makes quick work of dinner. Saute greens, onions, and garlic in a 9″ ovenproof skillet. When vegetables are tender, add 1 c cooked chickpeas and season to taste with smoked paprika, salt, and pepper. Lightly beat 5 eggs and pour evenly over vegetables and chickpeas. Cook gently over medium-low heat until almost set, about 10 minutes, then place under broiler until top browns. Serve warm or at room temperature with crusty bread.
• Greens are a perfect addition to tender bean stews. Cook cannellini beans, red beans, or lentils with onions and garlic, and stir washed and chopped greens in at the end of the cooking time. Serve topped with grated parmesan and lots of crusty ciabatta for mopping up the pot likker (the delicious cooking liquid the vegetables create).
• Saute Asian greens in toasted sesame oil, sprinkle with soy and serve over hot jasmine rice with a fried egg on top.
• Saute onions & garlic, add washed and chopped sweet potato greens + 1 t curry powder + 1 can coconut milk. Cover & cook for 5 minutes. Serve with rice.