“EAT YOUR GREENS!”

As we’re strolling through farmers markets or opening our latest CSA boxes, we’re finding a bevvy of leafy greens. Sorting through these greens and trying to choose how to cook with them can be a daunting task. Here’s a quick primer on greens we’re finding at the market and some suggestions on how to follow your momma’s advice: “EAT YOUR GREENS!”

Growing Greens

Did you know? Greens are super easy to grow from seed. Free seeds can be found at most public libraries or can be purchased for a few bucks at Whitfill Nursery. Plant the seeds under a light dusting of soil and water. Greens will grow quickly with just a bit of water and sunshine and they actually enjoy frosty mornings.

Kale

There are so many types of kale! From green curly, lacinto, or dinosaur to red Russian, redbor kale, and more. Kale is a versatile leafy green vegetable loaded with antioxidants, iron, chlorophyll, and vitamins K, C, and A. Baby kale is easily eaten raw in salads or lightly sautéed as a delicious side.

Larger leaves should be taken off the tough middle stem and torn or chopped into smaller pieces. To enjoy kale in the raw, give it a little massage to soften it up, toss with a bit of oil, a squeeze of lime, cube up an avocado, and add thinly sliced red onion for a master salad. Or, toss in a little olive oil and crisp up in the oven for tasty kale chips.

Pick up beautiful kale and other greens from:
Crooked Sky Farms
Blue Sky Organic Farms
TigerMountain Foundation

The beauty of collard greens is that they can cook for a long time and not disintegrate completely or get gross. Rather, the longer they cook, the tastier they are.

Collard Greens

Collard greens are often associated with Southern cooking, but this greens season may be an excellent opportunity to test out some African recipes.

In an Ethiopian recipe for Gomen, collard greens are sautéed with onion, ginger, lemon, cayenne, and coriander.

Liberian style collard greens are stewed with peanut butter and bacon bits for a completely different smoky-rich flavor.

Kenyan collard greens are wicked easy to make and loaded with flavor. Braise the collard greens with ground beef, tomatoes, onions, cilantro, and jalapeños (salsa anyone?) for a few minutes, and dinner is ready.

Recipe: Maya’s Cajun Greens

Ingredients:
2 bunches of chopped collard greens, washed well and ribs removed
1 white onion, diced
4 cloves of garlic, minced
3 Tblsp of butter
1 Tblsp of vegetarian “chicken” bullion
Salt and pepper, to taste
Filtered water
Maya’s cajun seasoning
Louisiana hot sauce

In a large pot, sauté white onions and garlic in butter until the onions are translucent. Add the chopped collard greens and push them down to fit the pot. Add water to just below the top of the greens, add bullion and salt and pepper, then simmer for 1-2 hours. Add Maya’s Cajun Seasoning and Louisiana hot sauce to taste.

Chef Maya Bartlett is the owner of Maya’s Cajun Kitchen. She creates amazing vegan meals at the LFA Community Kitchen and is currently a part of the James Beard Foundation Women of Arizona Alliance. Find Maya’s Cajun Seasoning on her website or her booth at the Downtown Phoenix Farmers Market.

Spinach

While spinach is a great green, the high iron content in raw spinach can leave your teeth sometimes feeling like you just finished chewing on metal shavings. But spinach got a boost in the early 90s in spinach artichoke dips. When cooked and included in a creamy cheese dip, spinach is a much easier green to enjoy. Obviously, you can make your own Hillstone (formerly Houston’s) version of spinach artichoke dip easily, but there are loads of other delicious ways to prepare spinach.

Recipe: Palak Paneer

Palak Paneer is an easy Indian recipe of sautéed spinach, and cubed Indian cheese called paneer. Find paneer at small Indian grocery shops. Substitute cooked potatoes for paneer for a vegan version called Palak Aloo. Both are fun to say super fast.

3 tsp of coconut oil
1 tsp minced ginger
1 tsp minced garlic
1 - 3 hot green chiles - jalapeno or serrano, seeds removed
4 cups of chopped fresh spinach, cleaned and drained well
1 red onion chopped
2 roma tomatoes chopped
1 tsp of garam masala
1 1/2 cups of cubed paneer (or cubed cooked potatoes)

Heat one tsp of coconut oil in a large saucepan, then add ginger and garlic and green chiles and cook over medium heat until aromatic. Add spinach and sauté for about 5 minutes until wilted; stirring occasionally. Remove from heat and pour everything into a blender and pulse until it has become a puree.
Add remaining coconut oil into the sauce pan, add onion and cook over medium heat until translucent. Add tomatoes and cook for another minute or two. Add garam masala and spinach puree and salt to taste. Stir in cubed paneer and let the mix cook for 3-5 minutes more or until warmed throughout. Enjoy.

Mustard Greens

Mustard Greens are highly underrated and deserve their place in your fridge! These greens are packed with flavors, hearty and they do well in soups and stews with a longer cooking time. Fresh mustard greens sound exactly like their name with a bit of mustard flavor and a bit of green flavor. Both of these flavors are really unique and do really well with smoked ham hocks or a dried chipotle and beans in a soup. Or try chopped mustard greens with a creamy mushroom and rice casserole.

Swiss Chard

Swiss Chard is the prettiest of the greens, but alas also the least interesting of the greens family. That said, Swiss Chard grows really well and longer in Arizona so knowing how to become better friends with it is always a good idea. It is very easy to enjoy with a quick sauté and a squeeze of lemon juice.

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What’s In Season: Greens