Question of the Week -Are you getting your Greens and how do you like to use

[Guest guest]

We grow too. I love coming home and picking a salad! we have several types of

lettuce, arugula, chard, two types of mustards (the red one is beautiful!), red

russian kale and lacinato (nero di toscana), and collards too. Also beet greens

and radish greens are edible, and these get used as greens too. This year I am

using radishes a lot as 'trap' crops so i also have A LOT of radish greens.

They taste similar to turnip greens. I also have red amaranth volunteering all

over the place. I am not going to let it grow (it grows huge!) but I will

harvest them when still tender. They can be substituted for spinach in any

recipe, and they sure look nice all red growing among other crops. This year I

am also growing 'real' spinach and having some success using the shade from my

rose bushes. I will try Slim's spinach when it gets hotter (New Zealand) since

I like having greens all year around. This year we are also trying to grow

Brussels sprouts and cauliflower so wish me luck! They sure are slow growing

but are looking nice. Not ready yet.

 

All this produce is too much, so what we do not eat we sautee or lightly steam

and freeze. Once I have a big bunch of bags of frozen greens my DSO and I get

together and make a large quantity of mixed green pies. I make the filling, roll

the dough, he stuffs/seals and he fries (yes, they are fried....not a low

calorie food but it gets him eating greens that he would not eat otherwise).

These are like the southern meat pies but they have greens instead. Another

name for them are empanadas. Freeze them and when you want one pop it in the

oven at 350F for 20 minutes and yummmm. I have never posted a recipe because

the quantities involved are too large to be of interest to anyone except those

folks that grow a lot of greens (last time we did this we made 8 dozen pies!).

 

When I cook them for myself I usually make them in either of these two ways:

 

1. sautee in olive oil, add a little salt, a little all i oli and a handful of

currants. The water from washing them that clings to the leaves is usually

enough to steam/sautee them if you cover the pan.

 

2. Sautee in a little sesame oil (or mix olive and sesame), add the greens, some

ginger, garlic, and some citrus glaze (marmalade that has not set) with a little

soy sauce.

 

 

, " wwjd " <jtwigg wrote:

>

> It's been a while since we've had a Question of the Week.

>

> Are you getting some green veggies into your diet every day and how do you

enjoy preparing them? Your answers inspire us all to healthier eating and

ideas. What kind of greens do you enjoy and are available in your part of the

world?

>