What to do with GREENS?

Posted by on Mar 20, 2011 | 0 comments

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