Greens, Greens…What do we do with all these Greens?
From the kitchen of Chef Jeff

Historically, greens have been used for human consumption for thousands of years.  Unfortunately, the use of greens in cooked food has waned in recent decades.  Some of us remember Grandma’s greens, cooked to a mushy consistency, with little texture and a taste like week-old lawn clippings.  But wait, there is hope!!  Greens are very tasty when prepared properly, are packed with nutrition, and are extremely versatile.

Swiss chard, spinach, arugula, tatsoi, mizuna, collards, mustard, beet and carrot tops.  Yes, I know, we can eat only so many salads a day.  However, all of these greens can be mixed with more traditional salad greens for a unique twist. 

They can also be used as herbs in place of parsley and the like.  Don’t know what to use and how much?  I have one word for you…experiment!  Smell and taste the greens raw (after washing, of course); what do you taste?  What do you smell??  Peppery, bitter, spicy, sweet???

Now, know that when you cook them, whatever you tasted when they were raw will be mellowed a bit…the more they cook, the mellower they get.  With this in mind, add your desired greens towards the end of whatever you add them to if you want a stronger flavor from them.

What do you add them to you ask?  Well, just about anything.  Let us start with soup.  Chicken, lentil, bean, vegetable, beef; they all benefit from adding finely chopped greens, as you would any green herb.  With some soups, the green is the main ingredient, and is enhanced with other vegetables such as garlic and onions.

You can also add them to rice and pasta dishes.  Finely chop them, sauté in a skillet with a little oil and/or butter, season as desired and add to your favorite starch.  You can also add them as just described to mashed potatoes as well.

If you are like some (like me!), just sauté, season and eat them as a side dish.

In closing, greens are good tasting, versatile, and very nutritious.  So, go get your greens and start cooking!