I eat a lot of vegetables. I live in a land of perpetual summer (okay, not really, but the weather is such here that it’s the growing season for something all year round), which means that I’m very lucky in that I can pretty much always get fresh produce. Our farmer’s market goes year round.
A few years ago, I was part of a CSA, but I stopped because the pickup was unfortunately too far from my house. So now I just hit the farmer’s market. But the cool part of being in the CSA is that I got a lot of different vegetables that I hadn’t really been exposed to. Or that I thought I didn’t like.
One thing you get a lot of in CSA boxes are greens. Kale, chard, spinach, beets with greens attached. I never really thought I liked greens, except for spinach. But I didn’t want them to go to waste, so I learned how to cook greens and make them tasty. (And healthy. This is not the southern method of cooking greens that uses bacon fat!)
This is less a recipe and more some guidelines. I often use this to whip up a side dish to whatever else we are having, and to use up vegetables that I need to eat before they go bad. It’s very versatile
Some chopped rainbow chard. Don’t be intimidated.
1 to 2 tablespoons of olive oil
2 to 3 cloves of garlic, minced (you can substitute or add onion if you want)
Any other vegetables you want to cook, chopped into smallish pieces, as if you’re going to saute or stir-fry them. (I find carrots, red peppers, mushrooms, and summer squashes work really well, but you can use pretty much whatever you want).
1/8 cup of water or broth
Your greens, washed and chopped into ribbons (I’ve done this with kale, chard, and, collards, and beet greens, it works with them all. Here is good tutorial on how to cut kale, and it works for any green with a stem you don’t want to eat.)
Salt and pepper
Herbs and spices (Go wild here. I’m biased toward Italian flavors because that’s what I grew up cooking, so I usually use thyme, basil, and oregano. But really, you can use whatever you want that will complement your main dish).
If the oil is too hot, this will burn.
Heat the oil on low/medium heat. Add the garlic and/or onion and a little salt. Cook until they are translucent. You don’t really want to brown them.
All I had today were some orange and yellow carrots. I sort of need to go grocery shopping.
Add your other vegetables. Add what needs to cook longest first, let it cook for a bit, then add the next ingredient after a minute or two. I usually add carrots first, then mushrooms, then bell peppers. Summer squash goes in last, because I happen to like it close to raw and really don’t like it overcooked. Add more salt, some pepper, and whatever other herbs and spices you are using.
This looks like a lot, but it will shrink.
After these have cooked a bit, but aren’t totally done, pour your water or broth into the pan and add the greens. Put a little more salt and some herbs.
Your tasty, healthy side dish for the night.
Cover and let steam until the greens are wilted and tender. This takes about five to ten minutes, depending on which greens you are cooking, how tough they happen to be, and how much you have. I just take a peek every few minutes and try a bit until they are not too bitter or crunchy. Serve with the rest of your meal.
Congratulations, you’re eating your greens! I know this isn’t super gourmet, but it’s honestly one of my favorite ways to add some veggies to my diet, no matter what else I’m eating. It’s great as a side to chicken, steak, or fish; I’ve also tossed it with pasta or served it over polenta. And it’s super easy.
What are your favorite things to do with greens? Let me know in the comments and give me some ideas!