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It’s Greenmarket Grains Week! We are so fortunate to live in an area where we can get a wide variety of local grains and flours. We rarely buy this stuff at the store anymore, but if we do, we stick to the bulk section and King Arthur Flour (relatively local and employee-owned). This salad will make you love grains and dark, leafy greens. I wish I were eating it right now for breakfast. . . . → Read More: Versatile Grain and Veggie Salad Recipe  One comment - (Comments are closed)  Salads, Waste Not, Want Not  barley, collard greens, dark leafy greens, farro, grains, kale, leftovers, local food, mustard greens, rice, Root Vegetables, sunchokes, swiss chard, wheatberries We LOVE dark leafy greens. Especially covered in olive oil and garlic. Mmmm…. I understand why many people don’t, though. They’re often overcooked and under-seasoned, which makes them bitter and mushy. If you’re scared of dark leafies, Swiss chard is a good place to start , because it’s readily available and tastes a little like spinach. In fact, you could use Swiss chard leaves as a substitute for spinach in just about any recipe. We . . . → Read More: Produce Profile: Swiss Chard One comment - (Comments are closed) Produce Profiles dark leafy greens, healthiest foods, swiss chard Fall in NYC brings an abundance of dark, leafy greens. Prepping any type of leafy green is a similar operation, but some greens require a little extra TLC because the ribs and the leaves cook differently. This means that you have to separate the two in order cook everything nicely. While this is always an option with softer greens like kale or spinach for taste or texture preferences, with tougher greens like Swiss chard and . . . → Read More: How to Prep Dark Leafy Greens 10 comments - (Comments are closed) Techniques collard greens, dark leafy greens, how to, kale, mustard greens, swiss chard |
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