I looked over the recent recipes I’ve posted, and boy, am I getting lazy! And despite my best efforts, I have not made a dent in the greens. I’m going to have to freeze some. My next pickup is tomorrow, yikes. I find myself putting greens in EVERYTHING. As an example, here’s my go-to breakfast during CSA season.
Ingredients:
- oil (coconut, olive, sesame, whatever floats your boat)
- greens (I like to use bitter greens since they go so well with eggs, but whatever you have works fine–kale, spinach, chard, collard)
- something onion-y (a small onion, chopped, or chives or scallions)
- eggs
- cheese (any kind)
- extras: can be bacon, mushrooms, whatever captures your imagination. Heck, I’ve even used sliced radishes.(optional)
Directions:
- In a large skillet, warm a splash of oil over medium heat. Ingredients should go in the order of length of time to cook. I’ll use what I made this morning as an example. First I added the mushrooms and cooked through. Then the scallions. Then the spring greens. I hate mushy greens so I moved to the next step just as they were wilted.
- Shove the greens to the outer edges, making room to scramble a couple of eggs in the middle. When the eggs are to your liking, scramble everything together.
- Top with cheese and serve.
The Verdict: Cheese and eggs are the perfect way to take the edge off bitter greens. Is it gourmet? No, but it gets the job done in the morning, tastes great, and uses up at least one handful of those ubiquitous greens.
This post also shared at Pennywise Platter Thursday and Simple Lives Thursday
I know what you mean! I still have a bunch of bitters left. I think I will make your breakfast for tomorrow….gotta use them up before Thursday evening!
I do love them though – just smelling the bag of bitters makes me happy. Yes, I’m weird. LOL.
You’ve made me feel so much better! I am eating greens two or three times a day and can’t seem to use up my weekly box!! This technique looks so nice.
I’ve never done a CSA…but I go to 2-3 farmer’s markets per week for produce instead. It seems amazing that you get so many greens – how lovely.
The scramble looks and sound invigorating and very tasty.
I love it! It appears “help, I’m drowning in greens” is a nearly universal early-season reaction.
Yeah, I was thinking I was doing well and then realized that there were sooo many bags of Green Goodies all over the fridge from last week that I had “forgotten” that one of the bags was in an unusual spot. I’ve had pineapple-spinach smoothies with lunch a couple days, a couple big spinach-bacon-hard-boiled-egg-chickpea dinner salads, and I tried your greens and pasta idea a couple nights ago. Wow, big hit! I was kind of apologetic — “Well, I know this isn’t in your usual range of dinner choices, but” — and was pleasantly surprised when The Other Half said “Do this one again some time!”
I like the idea of “calming” bitter greens with eggs and cheese; we’re big fritatta fans here, so Breakfast for Dinner goes over really well. I’ll have to switch up my go-to basic frittata and see how it goes! White beans and chard or kale are classic go-togethers; first year as a CSA member, I found a great chorizo, beans & greens soup recipe.
But the absolute best? Cook kale, potatoes and sausage together, top off with broth or stock, let it simmer away, mash the vegetables together, serve chunks of the sausage alongside, add a favorite mustard and “black” rye bread! TOH’s eyes actually light up at the thought. if having a CSA share did absolutely nothing else (and of course that’s not the case — it’s “taught” us a lot), it has introduced my husband to his newest, bestest favorite one-pot dinner!
Coolest item in today’s bag — garlic scapes! It’s a bracelet, it’s a veggie, it’s garlic…
I’m so glad! Then again, you can’t really go wrong with bacon. I’m drooling about the sausage, yum.
I agree, the garlic scapes are SO cool looking!
So right about bacon! The recipe for Kale/potatoes/sausage is the one that was in the February-March issue of the magazine, in the potato recipe feature. It’s not the prettiest dish ever — unless one is a big fan of “army green” mashed potatoes — and perhaps not the most elegant presentation, but it’s darned good Peasant Food (I found that some version of it exists in several European country cuisines), a quintessential comfort food if there ever was one.
Great idea! I’m making this tomorrow with my lingering mustard greens and purple scallions. I’m breastfeeding so this is an easy way to make my breakfasts even more healthy! :o)
I don’t think I’ve ever had purple scallions–sounds pretty!