Here are our suggestions for how to use the greens which are now being harvested and are for sale on the farm stand!
Considered a bitter green, don’t let that deter you. This is a mild green with FLAVOR. Chris’s mom was
Italian, and she always made a traditional in Italian chicken soup,
just chop the escarole and cook well. OR--slice head down the middle
lengthwise, braise in a skillet with hot olive oil, serve with lemon,
garlic, chopped walnuts and parmesan cheese.
Great substitute for spinach in cooked dishes. Chop the stems and
stalks, cook until soft before adding the greens to cook until tender.
Like kale, it holds up well in hearty soups and stews. Delicate
brassica flavor and nice texture. Cook well in a little water, drain.
For a southern favorite drizzle bacon grease and a splash of vinegar or
California style with olive oil, chopped garlic, and salt.
Surprisingly light, but with a wonderful extra zing. Great in stir-frys
combined with other veggies. Try adding a scoop of black bean paste. We
like them well cooked in with a pot of beans (with ham or vegetarian).
Smoothie and massaged kale salad are our two favorite ways to eat kale. It holds up well in hearty soups and stews.
Great in salads, or substitute for basil in your favorite pesto recipe then serve fresh on baked winter squash!