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Using Lots of Greens


Here is a way to efficiently use lots of green, while saving the color and nutritional value as well.

Trim a bunch (or more) of greens, clean in a large pot of water and drain. Simmer briefly (30 seconds to 2 minutes, until bright green and tender) to knock down the “sharpness” of taste. Remove to a bowl of cold water, then drain. Squeeze moisture from greens. If the greens are mild, or you like the sharpness, you can skip the simmering step. Chop in food processor until finely chopped. You can also use a cutting board by rolling the greens into a tight mass and cutting into thin strips. You will now have reduced the volume of greens considerably, making them much easier to add to dishes throughout the week.

You can add these “processed” greens to:

Omelets and frittatas
Nut, grain, or meat loafs
Pasta dishes
Veggie pancakes

You name it! Great taste! Great color! Easy to use!

Submitted by Rita Silverberg, Tucson CSA