Lacinato kale, red Russian kale, Swiss chard, collards... oh my! How do I go through all these greens in a week? (or two).
Here are some ideas!
De-stem kale, chop small. Massage dressing (vinegar, oil and a little sweetener) into kale. Add accents.
Dressing idea: balsamic vinegar, olive oil, a little maple syrup or honey. Shake in a jar to combine, then pour over raw kale. After you massage the dressing into the kale, let sit for about an hour before serving. This helps begin to break down the kale making it easier to digest.
Accents: I really like dried cherries and sliced almonds. Other options include: sliced strawberries, pine nuts, feta cheese, green onion or garlic scapes, raisins ... you can get creative
Big Pot O Greens
Destem all the kale and collards in your box (or you can do two separate pots). Throw it in a giant pot. Add one to two inches of water. Cook about ten to twenty minutes. Serve over beans and rice. Each person can season to their tastes. Options include: vinegars, nutritional yeast, sesame seeds, coconut aminos.
Leftover greens from your pot? Form into balls, freeze on a cookie sheet for 1-2 hours. Then put into storage bags for insta-greens in the winter.
Use onions and garlic scapes as a base. Sauté in olive or avocado oil. Add chard stems (chopped small). Cook about 5 minutes. Add de-stemmed, chopped greens. Kale first. Cook 1-2 minutes. Then chard. Cook an additional 1-2 minutes. Season to taste.
This is a good basic cold salad. Base is quinoa and a legume, like chickpeas. From there, you really can do anything. This time if year, I would cook the chard stems with the garlic scapes and base of the green onion. let cool and add. Cut chard into ribbons and add raw. Or cut collards into ribbons, cook and add. In a week or two, add roasted broccoli, cauliflower, carrots or beets. Add chopped green onions. Add feta. Toss with some good vinegar. Voila. Lunches for the week.
Start with good, homemade bone broth. Add any veggies you want. Dinner is served.