by Judy Janda from August 2, 2007
As the growing season progress, the share size grows in variety and quantity. We will have a LOT of green leafy, some to cook, some to eat raw.
Salad Greens:
In addition to different varieties of lettuce and tender greens grown and used for salads and mesclun (a mix of these), we often get a very young version of some of the leafies found in the braising green bin (see below).
Always handle salad greens gently because they tend to bruise.
Trim lettuce and gently tear or cut the leaves that are too large to eat whole. Be aware that the cut or torn edges of Belgian endive and escarole discolor after an hour or so.
Wash greens AFTER they have been trimmed. Plunge them into a large basin of cold water, gently swish them about with your hands. If very dirty, let the leaves soak for at least 5 minutes. Chicory and spinach frequently need a second washing.
Drying. Drying your salad greens is very important. If the greens aren’t dry, vinaigrette will get watered down, wasting what might be your most expensive oil. Also, if you are storing your greens, they won’t spoil if they are well dried. If you don’t yet have a salad spinner, dry salad greens between paper towels.
Braising Greens:
Braising greens is a method of cooking and also how some of our CSA greens are labeled. Braising greens are a category of dark, leafy vegetables that have strong, assertive flavors and often tough, fibrous leaves. A bin of braising greens might include a variety of hearty adult greens from kale, Swiss chard, mustard greens, tatsoi, mizuna, yukina savoy, spinach, and more. Although they can be eaten raw, most braising greens, such as collards, kale, and chard, are cooked to help break down their fibrous texture and to mellow their bitter flavor, resulting in tender succulent greens with a flavorful bite. Braising refers to a cooking method in which tough cuts of meat or vegetables are nearly submerged in liquid and slowly simmered until tender, such as the classic Southern dish of collards with ham hocks. Most greens, however, need only a brief saute with a little extra virgin olive oil and garlic to render them tender and delicious. This is easy and it’s quick!
Because they are mostly water, greens will shrink considerably when cooked. Two large bunches of greens will usually be enough for a side dish for four people. Rinse the greens but don’t dry them, as the residual water will help them wilt as they cook. Braising greens are a great source of calcium, iron, folic acid, vitamins A and C, and fiber.
Many people prefer to cut out and discard the fibrous ribs and stalks. You can do that and compost them, or you can cook them up first (to break down the fibers) and then add the greens, which need less time.
You can toss some chopped greens into a soup or a frittata, or serve them sauteed with pine nuts and golden raisins and heaped atop crusty toasted or grilled bread rubbed with garlic. You can use them in a stir fry or saute some onion or leek in a tablespoon of olive oil, then add the greens, cook until wilted, then toss with pasta and freshly grated Parmesan cheese.
Basil Butter
(makes 2/3 cup)
3 cups fresh basil leaves, washed and finely chopped
1/2 c. butter, softened
2 teaspoons fresh lemon juice
In a bowl, mix all of the ingredients together. Once combined, pack the mixture into small contain-
ers and freeze. It will keep for up to 6 months in the freezer. This butter is delicious on sandwiches, warm crusty bread, pasta, or steamed vegetables.
