Greens -- ANY Greens... About...

Some greens are, well, just greens:  spinach, tat soi, bok choy, collards, kale, Asian greens, etc.  A whole bunch of other  greens are also "greens" even though they come attached your vegetables:  the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.

Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")

Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.

Serve as a side dish, over rice or pasta, or any other way you like.

P.S.  As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.

Submitted by Patti Andrews

Snappy Snap Pea Salad

Serves 4

2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi

Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste

1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.

2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.

Adapted from Vegetarian Planet

Napa Cabbage Salad with Apples & Pecans

1/2 head Napa cabbage
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken

Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey

Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.

Toss together all salad ingredients with the dressing.

From www.recipezaar.com

Sauteed Greens

3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari

Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!

Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.

Variation: Sliced radishes are good to add in too!

Patti Andrews