Enjoying Healthy Greens

Some weeks fly by so fast that I have trouble remembering on Sundays what I made in the past week - this is one of those weeks! Because we were away for 3 nights, I concentrated on consuming our greens, broccoli and cauliflower in the nights we had. If you have any ideas to share on how you enjoyed your harvest, please email me at lindadansbury@comcast.net

Broccoli, cauliflower - cooked up a lot of it for dinner one night and then made the leftovers into a salad with brown rice that I also had leftover.
Kale, garlic, cilantro - made the Kale Rice Bowl on this site. We use local ground pork, which makes all the difference in this dish.
Mixed greens (Swiss chard, dandelion, greens mix), garlic, leek, scallion - sauteed leek and garlic in a large pan, then added the Swiss chard stems and cooked until tender. Added the mixed greens that I had chopped. When almost tender I made holes in the greens and cracked an egg into each well. Covered the pan and cooked until the egg whites were cooked but yolk was still runny, about 2-3 minutes. Carefully plated the servings, keeping the yolks in tact until we could break them and make a sauce in the pile of greens.
Leeks, potatoes, carrots, a little garlic, thyme, greens - made a stewed chicken dish like my grandmother used to do. Brown the chicken parts and remove from pan. Add leeks and saute, then add a bit of garlic and saute until you can smell it. Add a little white wine to deglaze, scraping up all the little brown bits. Add chicken stock and thyme and bring to a boil. Place chicken back in pan, turn down the heat and cover and let simmer for about 15 minutes. Add carrots, little potatoes to pan, cover, and let cook until carrots and potatoes are tender and the meat is falling off the bone - about 45 minutes. You can stop here and enjoy, or I added a little bit of chopped spinach and mizuna and just let wilt for a couple minutes. Yum!