Greens Primer by Sue Kass

I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips


Tip #1: Lots of the veggies–beets, radishes, broccoli, kohlarabi–come with “greens” that many might neglects. Cook ’em up like you would any other green

Tip #2: Most of those glorious greens can be used interchangeably and/or as you would spinach in things like soups, lasagne, spanokopita, etc

Tip # 3: when you are drowning in greens and the next batch is about to arrive, steam them until wilted in a large skilllet with a few tablespoons of water. Stuff the cooked greens and their liquid into a ziploc and toss in the freezer. You’ve got quick cooked greens ready to go for a recipe or in the dark of winter when kale is $2.50 a sickly bunch

Tip #4: the more assertive greens, like mustards, bok choy, etc benefit from chopping rather finely if you plan to eat them raw in a salad. I usually dress those in a stronger flavored dressing and let them marinate a bit more before serving (see dressings below)

Fresh Ginger-Sesame Dressing (for an “asian-style coleslaw but also tames mustard nicely)

1/2 c rice vinegar

1Tb dark sesame oil

1/8 c sugar

1 Tbs grated fresh ginger

2 tsp soy sauce

salt, pepper to taste


Thai-Style Lemon Dressing

4 Tbs lemon juice

4 tsp peanut oil

4 tsp brown sugar

2 tsp fish sauce

Toss with a mix of greens, mint, cilantro

Kass family Beans n Greens (we eat this about once a week, year round)

1-2 bunches fresh greens (or equivalent in frozen)

Small onion or large shallot, fnely chopped

2-3 cloves garlic, ” ”

1/4-1/2 tsp red pepper flakes

1-2 Tbs olive oil

1/4 c. white wine or sherry

1-2 c. cooked beans (I typically use canned drained caneloni or white kidney beans)


Wash greens, leave damp and cook in a large skillet with a few tbs water until just tender. Set aside, reserving liquid.

Wipe out pan and saute onions and garlic and pepper flakes in oil until soft, then add wine and boil until reduced and a bit syrupy.

Meanwhile chop greens.

Add greens back into pan with their juices and with beans; you may need to add a bit of water to make mixture “loose”

Cook for 5-10 minutes more to allow flavors to marry, add salt/black pepper to taste. Serve over rice, quinoa, bulgar or

grain of your choice, sprinkle with parmesan


Empanadas with Greens & Olives–great lunch/picnic way to eat your greens!


Yeasted olive oil dough (see below)

10 c. mixed greens, cleaned/stemmed

2 Tbs olive oil

1 small onion, diced

2 cloves garlic, chopped

1/4 c. chopped parsley

red pepper flakes

1/2 c. pitted kalamata oiives, coarsely chopped

1/2 c grated cheese (I’ve done provolone, fontina, jack, parmesan, mozzarella, or mixed)

1 beaten egg.


Make dough and while it is risng, prepare the greens.


Wash greens, don’t dry. Heat oil in a large wide skillet, saute the garlic, onions, pepper, parsley until onions are tender, then add the greens and cook until tender. Gently squeeze the mixture to drain off excess moisture and chop finely. Mix the seasoned greens with olives, cheese, egg. Season to taste w/salt and pepper.

Divide dough into 12 pieces and roll each piece into a 4″ circle. Place 1 1/2 Tb of filling in center of the circle and fold over or fold up edges, pinch well to seal. Place on ungreased sheet and bake 20-30 miutes at 375 until golden brown. Serve hot or at room temperature. Freeze well for later consumption.

Yeasted dough:2 tsp dry yeast, 1/2 tsp sugar, 1/2 c warm water–> Blend and allow to sit 10 minutes or until foamy. Mix in 3 Tbs olive oil, 1 beaten egg and pinch slt. Work in 1 3/4 c. flour (or a little more) until you have a smooth, elastic kneadable dough. Knead briefly, then place in lightly oiled bowl and let rise 45 minutes or more until doubles in bulk. This is a very sturdy and forgiving dough.




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