Leafy Greens |

I just picked up the first CSA bag of the season, otherwise known as, “greens, greens, and more greens!” It seemed an appropriate time to put up another seasonal ingredient page, this one rounding up all of the fabulous things you can do with leafy greens.

Kale, arugula, chard, spinach, bok choi, tatsoi, mustard greens, dandelion, beet tops, radish tops, collards, turnip greens: the list goes on (and on and on). I put lettuce, cresses, and the soft, mild, eat-when-raw greens into another category: this page is for spicy, bitter, hearty greens that need some cooking, or at the very least a good wilt in a vinaigrette.

If you’re trying to incorporate more leafy greens into your diet, you can hardly go wrong by joining a CSA: you’ll be drowning in them every Spring & Fall. And if you have already joined a CSA, or you grow your own and the rainy, cool Spring has sent your garden to Greens Heaven, peruse the links below: you may just find a few new ideas for using up all that bounty, currently stuffed into every corner of the fridge. Enjoy!

STARTERS & SIDES