Compost Blog

Too Much Kale? Impossible!

FOUND IN: Uncategorized on March 23, 2013

It's true that we have been in the season of leafy greens for awhile now. Some of you may have grown weary of trying to think of something else to do with them. Here's a little encouragement.

The very best thing to do when that beautiful box of ruffled green and red leaves shows up is to fill the sink with water immediately and clean all of your greens. Wash them well, remove the stems, pop them into the salad spinner to get rid of excess water (which can make them deteriorate faster) and then fluff them into plastic bags. Add a couple of paper towels in there to absorb moisture and keep them fresh.

Now when you are pressed for time to get dinner on the table, you have a delicious, colorful and healthy side dish ready to go. Sauteed greens are my absolute favorite accompaniment to a piece of fish. I will often stop by the fish market on the way home, grab a lovely piece of fish, and within 20 minutes of arriving home, I can have dinner on the table. The greens and pan-seared fish take about the same amount of time to cook, and if the greens are prepped, dinner is a snap. I also cook brown rice, sweet potatoes, and whole red-skin potatoes, on the week-ends, in large enough amounts to have a starch course ready to go during the week. I may, then, roast the potatoes, mash the sweet potatoes, or make a quick fried-rice with the brown rice. What can I say? Prep is everything.

But I hear you. It's been a long winter, and sauteed greens may be getting tiresome. There are lots of other options. These are the reasons I love having prepped kale (or any other greens) in my fridge:

  • They are the quickest possible side dish and go with everything.
  • They turn a smoothie into a complete meal (and are virtually undetectable in taste).
  • They make fabulous snacks when turned into Kale Chips.
  • When young and tender, they make a great salad, especially with buttermilk dressing.
  • They are a wonderful addition to almost any soup or stir-fry. Just throw in a handful or two.
  • They pair well with all forms of beans and legumes.
  • They take up a lot less room, when prepped than they do with their stems
  • They are one of the most nutritious foods you can eat, and when they are already prepped you tend to eat them.

I have added several new greens recipes to the Farm section of this site. Check them out: "Spicy Kale Chips", "Pineapple, Avocado and Kale Smoothie", and "Swiss Chard, Mushroom and Parmesan Risotto". There's also a great buttermilk dressing there for you to try in a dark green salad. Break out of your winter doldrums with some new dishes!