What to do with abundance of baby salad greens?
I recently started working at an organic farm and one of our perks is free produce. Right now I'm coming home with an abundance of amazing baby salad greens mix. This may sound like an odd question (obviously I should make salad) but I'm getting sick of plain old salad.
So far the only other thing I've come up with is to toss the greens with some pasta as soon as it's drained and add some Parmesan, which I love.
The salad mix consists of arugula, mustard greens, mizuna, baby bok choy, baby red kale, some lettuce and other things which I can't think of at the moment.
Anybody have any new things I could try with it? Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
15 Comments:
blanch (like 30sec), squeeze out moisture, dress the greens with sauces like
-tahini or other sesame paste + soy sauce + dashi (optional)
-Asian mustard (or yellow if you don't have any) + soy sauce
-mayo + lemon juice + soy sauce
Or, you can send some to me ;-)
hmw0029 at 3:55PM on 05/01/09
Can you get them separately instead of as a mix? That would lend to more applications, since some green taste better cooked in different ways- you could use the bok choy in stir fry, kale in soups, arugula makes amazing pesto. Otherwise, think about including them in different types of salads (not just green), like chopping them into tabbouleh, or in an orzo or other pasta salad.
Embackus at 4:46PM on 05/01/09
hmw0029 - those also sound good, especially with dashi!
Embackus - I can't get them separate unfortunately but adding them to a pasta salad also sounds really good, maybe with some Israeli couscous!
swampyankee at 4:56PM on 05/01/09
Quiche? Frittata? Thrown on pizza? Briefly sauteed? All together in a pesto?
annatr at 5:04PM on 05/01/09
This is an amazing recipe from Giada di Laurentiis: http://www.msnbc.msn.com/id/17927047/
I substitued salmon for the steak and it tasted just as delicious.
andrearode at 5:47PM on 05/01/09
use it as the greens in wraps and sandwiches, burgers, etc.
also, this. so good.
joyyy at 6:08PM on 05/01/09
give it away to friends or trade it for something else.....
pooch at 7:06PM on 05/01/09
@annatr - I second "thrown on pizza." My favorite brick-oven joint makes a white pizza with a big pile of lemon-dressed arugula added after the pizza has baked and it is phenomenal!
producestories at 7:09PM on 05/01/09
put it in a pan with a little white wine and lemon (or citrus vodka) and garlic. it wilts down to almost nothing!
jrmanor at 7:25PM on 05/01/09
Hot bacon dressing. It wilts and becomes something between a salad and a green veg.
dbcurrie at 1:55AM on 05/02/09
These all sound great, thanks!
swampyankee at 10:07AM on 05/02/09
Everybody's ideas sound great, but I'd also like to suggest a stir-fry - they'd probably wilt in about two minutes.
gentlyferal at 9:02PM on 05/02/09
I have always used mizuna in miso soup and ozoni. I am so jealous you can get mizuna!
In various Vietnamese soups, e.g., tomato crab (noodle) soup, bun bo hue, heaps of chiffonade greens are added to the soup at the table.
The same chiffonade greens could work with Vietnamese cold noodles or even bibimbap.
When we make bulgogi or kalbi at home or make Vietnamese spring rolls, we wrap with lettuce and dip in their appropriate sauces. I am sure any kind of greens will work. :)
Sukiyaki, yakisoba, and ramen.
Cassaendra at 7:29PM on 05/03/09
Like many suggestions here... I have made a simple salad on top of pizza (to make the pizza feel more nutritious), made pasta salad in a bed of greens, I have made some arugula pesto, you could also blanch and use them the same way you would use cooked spinach... in a lasagna, in a pasta, in a pizza, in a risotto ...
MadelynRodriguez at 10:58AM on 05/04/09
I second the frittata, or in an omelet. Probably not the best weather for it, but they would probably be great in a soup like this Stracciatella.
evamonos at 4:40PM on 05/05/09