My husband loves greens; chard, beet greens, kale, spinach, etc.  He isn’t too hot for mustard  greens (too bitter), but otherwise he says he loves them all.  I ate greens when he prepared them, knowing leafy greens have more iron and wanting to set a good example for the kids…

However, since we got our CSA subscription, we get lots of greens, particularly earlier in the season.  I think we are getting more this week, so I thought I would take this opportunity to revisit greens.

First, I have decided most greens are fairly interchangable.   If a recipe calls for kale or chard or some other less succulent green, I can chop whatever I have and so far it works.  We have found cooking them with tomatoes and cumin is yummy.  Also with sausage and onions.

For traditional cabbages, braising the cabbage with chicken stock and thyme and butter is always a treat.  Of course, everything with butter is a treat!
The nice thing about greens, is it takes lot to make a little.  I always think I have a ton, and then when cooked down it isn’t enough to come up with four good sized servings.  I console myself with the knowledge that it is extra nutritious, and I always leave the family wanting more!  : )