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.
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
Use greens, within 4-5 days of receiving it for optimum
freshness. Cut, wash and freeze to save for use in smoothies.
Rapini Greens with Radishes
and Spinach Salad with Lemon Vinaigrette
of Spinach Soup
Roasted Carrots and Bok Choy
Chard and Pasta
Bleu Cheese Salad
and Quinoa Salad
Potato Parmesan Frittata
Swiss Chard Pie