I make frittata. Works with any veggie. I saute the chopped greens in olive oil in an iron skillet with seasonings, then pour beaten eggs on top. Put it in a 350 oven until the eggs set up. You can add breadcrumbs or soaked bread, and cheese to the eggs if you want a firmer consistence. Everyone likes this dish!

I saw Jacques Pepin do this recently: Wash a bunch of kale, tear off the hard ribs (save for veggie soup stock). Toss with Salt and oil. Arrange on a cookie sheet, bake in a 250 oven for 20-25 mins. No more than that.

You get crispy chippies. Yum!

Believe it or not, some of these greens make great wraps for sandwhich fillings. Besides the obvious leaf lettuce and romaine, you can use Swiss Chard and Collards. Their taste is surprisingly mild and delicate this way. This is great for people who need to stay away from grains and bread products, or those into low-carb eating.

I take the stems and grind them up and put in with my pets food. Pets need some greens too!

I have recently started using all kinds of greens in smoothies. I find that peaches and mangoes with a squees of lemon give the best flavor. Use about 1 peach for each handful of greens, and add some water. Yummy!

Many years ago I subscribed to Mother Earth News and remember most Ruth Stout's article about mulching in the gardens, that heavy duty mulching feeds, prevents weeds, conserves water and nutrients in the soil, prevents sun scald and more. Her advice on heavy mulching is the best I've learned over the years and I have great garden successes using mulch. Hope you are encouraged to try it.

Last week I made a delicious kale quiche. (A large sink full of greens will make two deep dish quiche.) Greens are also good in a veggie lasagna. When the weather is cold I add greens to potato soup and bean soups.

These recipes came in my CSA box last spring. The chard rcipe was good, but I am a big fan of greens with a hint of vinegar so I liked the first one best. I haven't tried the radish recipes, but there were always lots of them in with the greens, so I plan to try them this year.

Mustard Greens

1T Olive Oil
1 Bunch mustard, collard, beet, or whatever
2 Cloves Garlic, minced
1-2 t Honey
1 T Soy Sauce (I use Bragg's Liquid Aminos instead)
1T Vinegar

Wash, chop @ 2 inch pieces
Saute garlic & greens in oil 2 minutes
Quickly splash with water and cove to steam @2 minutes
Add remainng ingredients, cook until tender

Optional: Add bacon or diced turnips for a dfferent flavor

Serve hot.

This is good with any greens, but especially with strong flavored ones (Mustard, kale, etc.)

Sauteed Swiss Chard

2 bunches Swiss Chard
3 T Olive Oil
3-4 Cloves Garlic, crshed/minced
1/2 t Sea Salt
1/4 t Crushed Red Pepper

Rinse, cut ribs & stems from leaves. Cut all in 2" pieces. Set ribs & stems aside.

Cook garlic in hot oil @1 min.
Add ribs & stems, cook covered @ 5 min.
Add leaves and stir to wilt.
Add seasoning.
Cook covered for additional 5 min, or until leaves are tender and most of the liquid has evaporated.

Sweet & Sour Radishes

1 Bunch Radishes, scrubbed, trimmed, & halved (or quartered for larger ones)
3 T White Vinegar
3 T Sugar or Honey
1-1/2 t Salt
2 T Minced Parsley (optional)

Combine all, chill 2 hours, stirring occasionally, garnish w/fresh minced parsley.

Steamed Radishes with Lemon-Dill Butter

1 pound Radishes, trimmed & slced (4 Cups)
2 T Unsalted Buter
2 t Lemon Juice - fresh
4 t Finiely chopped Dill

Steam radishes, covered 5 minues.
Melt butter over moderately low heat.
Add radishes, lemon juice, dill, salt & peper.
Mix well, stirring until radishs are heated through.

I love greens, stir fry in olive oil with garlic and onios, serve over anything. Or use as a layer in lasagna, add parmessan or feta cheese use as stuffing in ravioli, add bread crumbs stuff squash,etc..A basic Minestrone recipe uses lots of greens.Enjoy!

I was just told yesterday that a lot of greens freeze well. In fact, if you freeze cabbage it comes out of the freezer all ready for stuffing!

Also, I find that even tough greens like Kale are good if sauteed in olive oil and garlic...long enough to make them tender! And adding a little soy sauce gives it some extra flavor.

The best use of greens that I don't particularly care for by themselves (chard, collard greens, kale, etc) is pesto!

Blanch the greens for about 10 minutes in a soup pot at a rolling boil. Remove the greens into a colander with tongs (keep the water in the pot). Move the pot of water back on to the stove, return to a rolling boil, and add your choice of pasta. Meanwhile, transfer the greens to a food processor and add olive oil, garlic, pine nuts, and parmesan cheese until you reach a pesto-like consistency. I also prefer to add some apple cider vinegar to counter the more bitter taste of these types of greens compared to basil. Drain the pasta, add the pesto, and voila! You'll never miss the basil.

My other tried-and-true dishes for using up greens include soup and stir-fry, but Hub likes pesto the best!

The best use of greens that I don't particularly care for by themselves (chard, collard greens, kale, etc) is pesto!

Blanch the greens for about 10 minutes in a soup pot at a rolling boil. Remove the greens into a colander with tongs (keep the water in the pot). Move the pot of water back on to the stove, return to a rolling boil, and add your choice of pasta. Meanwhile, transfer the greens to a food processor and add olive oil, garlic, pine nuts, and parmesan cheese until you reach a pesto-like consistency. I also prefer to add some apple cider vinegar to counter the more bitter taste of these types of greens compared to basil. Drain the pasta, add the pesto, and voila! You'll never miss the basil.

My other tried-and-true dishes for using up greens include soup and stir-fry, but Hub likes pesto the best!

I blend my greens into a smoothie! Great summer way to get your tons of minerals and use up your greens. GREAT way to get picky kids to get their greens, too!!!

Add a cup or two of greens to several cups of water, a banana and some frozen fruit to a blender and blend until smooth. Add ice if you want it slushy.

I LOVE greens and have a million uses for them, but my absolute favorite is to saute a bunch of garlic and maybe some onion, add chopped sun-dried tomatoes and golden raisins, season with salt, pepper and lemon juice then add my chopped greens just until wilted and serve over polenta. The most time-consuming part of the meal is washing the greens.

I blanch my greens and cook them up later. No difference in the taste or consistency.

I also blanched and froze them to add to soup stock later this fall.