Background Information:
We grow several types of greens that include, collards, kale, chard, mustard, spinach, bok choy, baby bok choy, tatsoi, and Rapini greens. These all have similar cooking and storage strategies that are grouped together here.

Basic Cooking Strategies:
The greens fall into two categories, the more tender, beet greens, Swiss chard, Spinach and Rapini Greens are full of moisture and will not require additional liquid during cooking. The tougher greens, collards, kale, mustard and turnip, will need a little additional liquid when cooking. These tougher greens can also be par-boiled prior to cooking with additional seasonings, such as bacon or onions in order to keep the color bright. Because of their strong flavor, they go well with other assertive flavors.

Storage Information:
Use greens, within 4-5 days of receiving it for optimum freshness. Cut, wash and freeze to save for use in smoothies.


Wilted Rapini Greens with Radishes
Arugula and Spinach Salad with Lemon Vinaigrette
Greens Stems Dumplings
Basic Sautéed Greens
Cream of Spinach Soup
Sesame Roasted Carrots and Bok Choy
Swiss Chard and Pasta

Greens Tart
Turnip Bleu Cheese Salad
Beet and Quinoa Salad

Greens Potato Parmesan Frittata
Swiss Chard Pie

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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