Greens!!!

As always, your comments are appreciated!! Also, do you have questions? Want to know how to cook something that I haven't mentioned yet? Please feel free to ask questions, or ask for recipes. If I don't have the answer I will do my best to help you find it!

This week the share includes Beets, Radishes, Turnips, Kale & collards (thanks to farmer Kris, & interns Nathan & Stephanie!!). That means 5 types of greens to cook & enjoy. How do you like to prepare your greens? I am coming up with new ideas all the time it seems, and they all seem to be pretty tasty.

Here is an easy favorite of greens, corn & cherry tomato (or whatever type of tomato you may have available). The original recipe calls for spinach, which is just wilted directly in the pan. However, if you choose to adapt the recipe for Kale, Broccoli Raab or Collard greens, I recommend boiling the greens for about 3 minutes prior to sauteing them in the pan, to make them tender and remove any bitterness. Beet greens, radish greens & turnip greens will also substitute well in this recipe (no boiling needed).

Spinach With Corn & Tomatoes
Everyday Food, issue #23

2 t olive oil
10 oz frozen corn kernels, thawed
5 ounces spinach finely sliced (or other green as mentioned above)
1 C grape tomatoes, halved (or other tomato as available)
salt & pepper

1. In a large saucepan, heat oil over medium high heat. Add corn kernels, cook until warmed through, about 1-2 minutes.
2. Add spinach, cook until wilted, 1-2 minutes. Stir in tomatoes, cook until softened, 1-2 minutes.
3. Season with salt & pepper to taste. Serve warm, cold, or at room temperature. To serve chilled, let cool, then refrigerate, covered, for up to 4 hours.

Enjoy!!