green leafy things

[mamajoan]

Last night I cooked and ate two of the varieties of greens that we got in the CSA. I'm not sure what they were, but after doing some research and some process-of-elimination, I think they might have been turnip greens and broccoli-rabe. I sauteed them both (separately) in olive oil and garlic. The first one, I added a bit of lemon juice which did improve it. It was a pretty strong taste, but I liked it okay. The second one, I added some soy sauce, which was good, but I put a bit too much so the soy-sauce taste kind of overwhelmed the greens taste. But it was still good.

Isaac tasted the first one, didn't like it, refused to taste the second one. Well, at least he tried one!

I posted pictures online of three of the others that I'm still trying to identify. Based on responses elsewhere I think they are kale, mustard greens, and chard. Here are the pix:







Not pictured are the things I'm pretty sure I can identify: spinach, bok choy, mizuna, lettuce.

Man, that's a lot of leaves. ;)

Comments

[orbitalmechanic.livejournal.com]

The first is definitely kale, the last looks like chard to me, and I don't know about the mustard greens. Does your CSA give you a list of what's in the box? (If those three are your remaining options, you assigned them correctly.)

[mamajoan.livejournal.com]

He did post a list on his website and it does include kale, chard, and mustard greens, but I'm not 100% sure what the two things I ate last night were. The list also includes turnip greens and broccoli rabe, so if I'm right that those are what I ate, then these are right by process of elimination, but if not, not. :)

well, it doesn't really matter since I'm going to cook and eat them all the same, but if I ever want to buy them again I won't be sure what to get, heh.

[orbitalmechanic.livejournal.com]

Based on the normal pattern of seasonal produce, I bet you'll get those things in your box again! And none of your pictures look like broccoli rabe or turnip greens to me.

[victoriacatlady.livejournal.com]

??? I wonder if the order has changed somehow, because the second one (not the first one) looks an awful lot like kale and the third one is probably chard.

Kale is a surprisingly hard, tough leaf that actually is not difficult to cook. You can even put it in stews and it won't disintegrate, but OTOH it's fine in stir-fries too.

[nonethewiser.livejournal.com]

Looks like kale and chard.

Broccoli rabe has quite thick stems and small leaves, and a broccolish, peppery taste. Turnip greens are broad flat leaves with thin whitish stems and veins, if I recall correctly.

[whuffle.livejournal.com]

# 2 is a type of kale. Try chopping it roughly into 1 inch strips then steaming it for about 2 minutes with a tablespoon of rice wine vinegar in the water (and I mean 2 minutes once the water in the steamer is boiling, not while waiting for the water to heat). Toss the steamed green with a few pinches of sea salt once its steamed.

[thinking-lotus.livejournal.com]

are these bigger than the pix on your site or something? I now think # 3 is chard also.

I remain certain that #2 is mustard greens.

Yummy!

[she-who-is-me.livejournal.com]

I agree that #2 is mustard greens, I eat them all the time. YUM!

[mamajoan.livejournal.com]

They are the same pictures, lol.

I guess I'll have to try #2 soon since there's so much disagreement about what it is :) Maybe I'll try to take a better picture before I eat it.

we're in a CSA too

[queenalia.livejournal.com]

and got lots of greens. my favorite recipe for dealing with green stuff:

cook greens, mix with eggs, cottage cheese, onions and any other leftovers in the house (peppers, random cheese, mushrooms) and bake in a pie shell. yum.