What to do with GREENS?

Posted by on Mar 20, 2011 | Comments Off on What to do with GREENS?

Try some of the following recipes for tasty ways to use collards, spinach, bok choy, arugula, kale, escarole, swiss chard, and broccoli rabe:

storing-greens-for-ease

coconut-curry-lamb-stew-w-kale

collard-greens-w-tahini-sauce

spinach-&-roasted-red-pepper-pesto

miso-vegetable-soup

easy-spinach-artichoke-dip

summer-pasta-w/-raw-arugula-&-tomatoes

italian-egg-drop-soup-w-kale

white-bean-&-arugula-salad

greens-beans-&-shells

quick-spicy-swiss-chard

arugula-w-golden-vinaigrette

indian-spiced-lentils-w/-kale

coconut-sweet-potato-soup-w/-greens

buttery-rice-w-greens

garlicky-greens

crispy-kale

wilted-sesame-spinach

spiced-creamy-spinach

sicilian-chickpeas-w/-escarole-caramelized-onions

potatoes-w/-swiss-card-rosemary-garlic

lentil-vegetable-soup

broccoli-rabe-pasta

wilted-kale-salad-w/-creamy-chipotle-dressing

spinach-strawberry-&-toasted-almond-salad

kale-collards-&-basil-salad

kale-avocado-&-red-pepper-salad

asian-style-kale-salad

lettuce-wraps

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Keep in mind, aside from spinach, which is a more delicate, quick cooking green, most other greens can pretty much be interchanged, depending on what you have on hand (Kale, Collards, Swiss Chard, Escarole, Beet Greens, Mustard Greens)

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Prettier than a bouquet of roses (to me, anyway)…
RAINBOW SWISS CHARD


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