Greens, Greens, and MORE Greens

So, if you’ve read today’s earlier post, you’ll find that I have 4 different types of greens on hand at the moment!!!!! Think that is just a little too much? Well, I do! So I need your help – I’m not sure what all the different types of greens are – and am hoping someone out there might. I know I’ve got some Bok Choy in there but have never cooked with it and would love a recipe for that too.

Any takers on what this is?

I really want to figure out what the above green is…I am hoping you can cook it just like spinach or arugula. The leaves are more tender than traditional greens, such as collards, kale, etc.

On that note… During our winters in Charleston, we have greens in abundance but Southern Style collard greens are quickly becoming BORING! So, imagine what a glorious sight this book was at the library tonight!

Hopefully, I can find some good recipes in this book to share with you. And if you have any creative ways to use greens, please pass them along.

Your Faithful Greens Eater,

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  1. I think that what you have there looks like some sort of chard, turnip or collard greens possibly – but it is hard to tell without looking at them closer, and I am no specialist at cultivars. In any of those cases, they would be lovely in an Italian broth-based soup with some sauteed sausage chunks and (presoaked and possibly part-cooked – I avoid canned, but you can use those too) white beans. You season it with a bit of garlic, a bay leaf, and garnish with a bit of shredded parmesan and have a piece of crusty bread alongside, and you are golden!

    • Wow, that sounds really good. I’ve never made Italian soup so I’ll have to give it a try. Thanks for the ideas on what it is. I was thinking maybe it was a variety of chard too. The leaves are just so different from anything I’ve seen. But it could just be a different variety of collards. Thanks!! Jessica

  2. Hey Jessica! Our family LOVES greens! One of our favorite things to do with kale is to make chips. Simple, easy, and we can pound down 2lbs of kale this way. SOOOO yummy! Here’s how:

    Wash and thoroughly dry your kale, and tear it into bite sized (1-inch pieces).
    Toss it in a bowl with enough olive oil to completely coat (but not drown) it.
    Spread it in a single layer on a baking sheet lined with parchment.
    Bake at 350 until it begins to get crispy. You have to taste it to know when it’s done. But don’t let it get brown. It should be a nice deep green.
    Remove from the oven and sprinkle it with sea salt. Try to eat it without burning your fingers :) :) :)

    • Hey Allison! Thanks so much for sharing this. I am definitely going to try. We love beet chips but I haven’t tried kale chips so thanks for passing along!
      Have a great day – Jess

  3. Can’t wait to read your suggestions – you are way more adventurous than me but I need to branch out into more greens!