Spring Greens!!

Since we are seeing lots of spring greens in these early weeks (napa cabbage, collards, bok choy, etc), I figured I'd blog this week about some easy ways to eat these good-for-you veggies.


What I do first is chop up the greens (usually in ribbons) and soak them in a salad spinner (with the bowl, so the water is retained) using cold water.  After sitting for several minutes (more than several, if I have the time), I dump out the water and then proceed to use the salad spinner to dry off the greens.  I have found that this helps clean the greens without having to scrub each individual leaf.  If that is your desire, then keep on scrubbin'.


Once the greens are cleaned, they are ready to be cooked!


Here is a recipe from one of our members, Louise:


Simple Chinese Cabbage (the hairy one)

• Slice the cleaned cabbage crosswise in 1/2 inch strips.

• Lightly steam for 5 minutes in a saute pan with 1 tablespoon olive oil and 1/2 cup water.

• Sprinkle with lemon juice and salt to taste.  Toss and serve.

Like Louise, I have been experimenting with fast ways to cook the greens.  My current go-to recipe is as follows:

• Heat olive oil in saute pan or wok (enough to cover the bottom);

• Add chopped onions and garlic and cook until tender.  I have been throwing in mushrooms lately...not sure if they really "add" something or if I just like them as part of a weird food craving;

• Add cleaned greens (I use whatever kinds I have on hand...sometimes I mix and match, like last week, I threw some broccoli rabe in with the collards);

• Saute in pan or wok (with cover on, so the steam braises the greens), stirring occasionally;

• Add soy sauce (a few swirls around the pan, or to taste);

• Cook until greens are wilted or braised-looking;

• ENJOY!!

The cookbooks all of our new members should have received also have fantastic recipes.  Please let us know if you have any tried-and-true recipes for any of the veggies you get each week and we'll gladly post them here.  Happy Cooking!!!

Tomorrow's distribution should include (some combination of the following):  Lettuce, Cauliflower, Collards, Broccoli Rabe, Napa Cabbage, Daikon Radishes, Radishes.

Again, if there are any topics that you'd like to know more about (or see pictures of), please post a comment on the blog and we'll happily oblige...to the extent we can!  We want to make sure that this experience is a true collaboration.

Until next time...