From Lisa Ousley: What’s your favorite way to eat greens? I like greens so many ways! You can put them in soup; mince them up and toss them into cooked rice; stir-fry them with Asian herbs, veggies and seasonings; spin them into smoothies—just about anything goes with greens.
And greens grow great in our region. Last year our volunteers gleaned hundreds of pounds of kale, chard and other greens and delivered the nutritious leafy vegetables to agencies feeding hungry people throughout the area. In fact, one of our wonderful local farms donated greens today: I picked them up on my way to work and dropped them off at the ECS Community Kitchen.
We love greens and they’re so-o-o-o good for us! “Greens are the No. 1 food you can eat regularly to help improve your health,” says Jill Nussinow, MS, RD, a culinary educator in Northern California in a good WebMD article about the health benefits of greens.
Greens are delicious when cooked very simply by braising or sautéing. Check out more greens recipes from the University of Missouri Extension’s Seasonal and Simple guide.
3 tablespoons olive oil
1 medium onion, chopped fine
5 medium garlic cloves, minced
2 pounds kale or collard greens, ribs removed and leaves chopped into 3-inch pieces
1 cup vegetable or chicken broth
1 cup water
2 teaspoons lemon juice
In Dutch oven over medium heat, heat 2 tablespoons oil. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 4 to 5 minutes. Add garlic and greens and stir until greens begin to wilt, about 1 minute. Add broth and water. Cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender. Kale will take about 25 to 35 minutes and collards 35 to 45 minutes. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat. Stir in 2 teaspoons lemon juice and remaining tablespoon olive oil.