Whether from a farmer’s market or a CSA program, this is the time of year when the refrigerator fills with a myriad of greens. Arugula, bok choy, cabbage, collard greens, kale, kohlrabi, parsley, romaine, spinach…the list goes on. Below find three simple solutions for using these greens:
- When in doubt, toss them in a salad. Gone are the days when salad only consisted of iceberg or romaine! If you’re not ready to completely replace romaine in your salad, split the difference. Substitute half of the romaine with the green of your choice.
- Pesto…no basil needed here. In its place, try substituting arugula, parsley, or even kale.
- Enhance the nutritional density and flavor profile of smoothies with a savory green twist.
What is your favorite way to use greens from the farm?
Until Next Week…Plan Well, Pack Well, Live Well,