There are some warm season crops that we Jacksonites simply can’t get enough of — the foraged huckleberries and morels in secret locations we’ll take to the grave, the elusive squash blossom we cradle home from a friend’s garden, the boysenberries from the farmers market that we purchase last so not to have them crushed, and, in my opinion, the most coveted of them all, the sweet, sweet tomato that makes all others taste like flavorless mush. It’s these nuggets of deliciousness that scream summer, but what about the old standbys that fill your garden beds and your CSA shares?
In the past week, I’ve heard more friends complain or comment on the overabundance of easy growing greens in their lives. Bowls of salad varieties, sautéed chard and kale chips fill the potluck table, everyone hoping to empty their produce drawer before the next crop comes in. Phrases like “I can’t eat one more salad” fill my workplace kitchen, while salad is the universal item on the home lunch menu. Greens truly are the last man standing when it comes to summer produce, and for that reason, the easiest to get sick of.
We all know, however, that it won’t be long before our winter selves longingly think back on those summer salads, sautées and stir-fries. So let’s make our winter selves jealous and make the most of this overabundance.
Here are several ways you may not have thought of to incorporate greens into your meals without going overboard on salads:
- Put greens in a smoothie for a chlorophyll rich morning treat
- Grill oiled kale or a head lettuce like romaine or escarole and finish with a squeeze of lemon juice, a crack of black pepper and some shaved Parmesan.
- Incorporate greens as a finish to many hot dishes: sauté in with taco meat, add to a curry, use instead of bok choy in a stir fry or wilt in a pasta.
- Add greens to couscous, quinoa or soba noodles and top with a dressing of your choice for a hybrid, only sort of, salad.
- Pack fresh spring rolls with greens and herbs.
- Try making a chilled or hot lettuce soup, I swear it exists and tastes better than it sounds!
- Make a lettuce pesto (use half the herbs and a little more lemon)
- Make a quick kimchi.
The recipe is below and is my new favorite ways to make a pile of lettuce disappear quickly.
Recipe: Great Greens
Ingredients
- 5 cups mixed salad greens, kale or chard
- 1/2 cup grated radishes, daikon, kohlrabi, carrots, zucchini or combo (we’re looking for some crunch here)
- 1/4 cup cilantro, roughly chopped
- ¼ cup scallions, roughly chopped
- ½ tablespoon sesame seeds (for garnish)
- Marinade
- 1/2 –1 tablespoon red chili pepper flakes
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 teaspoons apple cider vinegar
- 1 teaspoon finely grated ginger
- 1/2 teaspoon finely grated garlic, about 2 cloves
- 1/2 teaspoon sesame oil
Instructions
- Chop larger leaves of greens into rough and add to grated vegetables, cilantro and scallions in a large bowl.
- In a small bowl, combine the ingredients for the marinade.
- Pour the marinade over the vegetable mixture and coat evenly. Sprinkle on the sesame seeds and let it sit for 5 minutes; serve immediately.
