This week’s share box brings more lettuce, green onions, sorrel, beets with their greens still attached, kale, snap peas, snow peas, kohlrabi, cauliflower, broccoli, my herb bouquet and a special order: 4 quarts of incredible strawberries.
I always triage my produce as soon as it comes home: I plan to cook the items in the order of most perishable to least. That means I need to use the greens first: beet greens (saving the beet roots for later), sorrel and kale. This mixed greens sauté can be served over pierogies, rice or other cooked grains, noodles, mashed potatoes, or polenta. Whatever base you choose, start preparing it first.
Serves 2, easily doubled
Ingredients
4–5 cups mixed greens (I used sorrel, beet greens, and kale, but Swiss chard and spinach would also work)
1 Tbsp olive oil
½ cup green onion, chopped
1-2 cloves garlic, minced
1/3 cup finely chopped Canadian bacon
1/3 cup chopped walnuts
1/8 tsp nutmeg
salt and pepper to taste
Procedure
Heat a sauté pan on medium heat and add the olive oil, onions, garlic, nuts, and bacon. Stir occasionally and check to see that everything is browning nicely.
Prepare the greens by removing any tough stems and rinsing the leaves thoroughly in cold water. Kale needs a little more cooking time, so keep it separated from the sorrel and beet greens. Set aside the cleaned greens, but don’t dry them, the little amount of water that clings to them will be used in the cooking.
Add the kale first and allow it to wilt before adding the other greens. The greens will dramatically reducing their volume as they cook. Add the nutmeg, salt and pepper. Stir and cook the greens for about 5 minutes, then serve while the color is still bright.
About kale: although a leafy green, kale is actually a member of the cabbage family. It is high in vitamins A, C, and K. Learn more about kale
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