Even if you don't receive a CSA box full of greens every week like we do, you probably either grow them yourself or you find your supermarket produce section sprouting some interesting leafy greens this time of year.
They're cheap. They're really good for you. And they're versatile if you use your imagination: in salads, steamed, cut up in soup or roasted into appetizer chips.
In last Sunday's New York Times Magazine, Mark Bittman published a matrix of greens by type and offered dozens of ways to deal with them. Here's the gist of his article and matrix.
Romaine is fine. But dandelion, tender lettuces, chard and arugula (real arugula, not the “baby” kind they sell in most supermarkets) are all ubiquitous this time of year, and they can be as flavorful as the juiciest tomato. You can make a different salad every day for weeks without repeating yourself.
Whatever strange green you find in your kitchen this time of year, the article suggests a tasty way to eat it.
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I need to join a CSA! Refreshing, too.
ReplyDeleteMy sister made a lot of kale chips at the end of our CSA season. When I accidentally crushed some, it gave me the idea of smashing them into a fine powder which I can add to almost anything without the knowledge of the kale-haters in the family!
ReplyDeleteYes, great idea, Kay. We thought of similarly using crumbled up bits of kale chips as a flavor enhancer in salads and other vegetable dishes as a tasty garnish. And, you are right. Few, if any, will notice.
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