Spring time is here (sort of, it's still chilly outside) and our Farm Share is showing more signs of Summer produce (see my next post!). However, despite the arrival of new produce we still face the challenge of cooking and consuming copious amounts of greens. The challenge is not in consuming the greens (we love them--they are always so flavorful and of course are so healthy!) but in switching up recipes and introducing different flavors to the weekly rotation. Doing that successfully with dark leafy greens can be a challenge.
I previously posted a Swiss chard with olives and lemon recipe that was a nice change. Today I'm posting an easy dish using the mustard vinaigrette recipe I posted before.
I started with red Russian kale...
...and turnip greens.
After washing and cutting the stems off both varieties, I threw the leaves into a pot of boiled water until tender, about 5 minutes.
Directly after boiling I submersed all the leaves in a bowl of ice water for just a minute or so. I then placed the greens in a colander and let the water drain from the greens for about 30 minutes. I also patted the leaves dry with a towel (they tend to hold a lot of water, and the dryer the greens, the better the mustard vinaigrette will coat them). Finally, I tossed the greens with the mustard vinaigrette (about 1/4-1/2 c. total dressing, to taste and proportional to the number of greens prepared) and served cold.
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