We will soon enjoy lots of spring greens in our boxes, and that’s great, because I LOVE greens and missed Bob’s beautiful assortment over the winter. Here’s what I do with them (other than the salad I make first thing when I get home from the farm).
The best way I found to manage my greens in the cafe was to immediately remove all ties and rubber bands, wrap them in a slightly moist towel and put them into the refrigerator. Of course if the greens arrive already moist, there is no need to dampen the towel. I use microfiber towels that I can get in big batches at Home Depot. Even the more sensitive greens keep well this way for several days, often as long as a week. I check the towel periodically to make certain it stays very slightly moist.
As soon as I can get to it, I cut up all the sturdier greens (I prefer Middle Eastern-style salads, where the greens are cut into small pieces). I put the cut greens into a salad spinner, fill it with cold water, swish around, lift the basket to drain the greens, empty the base of the spinner, and return the basket with greens for spinning to dry. If the greens have more dirt particles attached than usual, I may run them through twice.
Then I transfer the greens to a clean microfiber towel to wrap and store in the ‘fridge except for the portion I want to use right away. The stored greens are there, ready for use in various salads … and as they begin to get older, they’re a great addition to a stir-fry.
Speaking of stir-fry, here’s a Bok Choi and Radish Stir-Fry I made last season. Quantities will vary depending on what we get:
BOK CHOI AND RADISH STIR-FRY
- Garlic, minced
- *Onion, petite diced
- Salad radishes, Julienne
- Bok choi stems, Julienne
- Bok choi greens, “diced”
- Extra virgin olive oil
- Soy sauce
1. Wash and cut all the veggies
2. Heat some extra virgin olive oil in a wok and throw in a little minced garlic
3. Add the onions, sautéing until soft.
4. Add the remaining “hard” veggies, reserving any greens.
5. When the veggies start to brown a bit, add a little salt and soy sauce, stir and cover if needed to steam the veggies for a couple of minutes.
6. Uncover and add the greens, stir together and sauté briefly until the greens are wilted
7. Add salt to taste and/or a bit of soy sauce, and serve.
*Note about cutting onion: let the onion work for you! I cut off the two ends and cut the onion in half, then remove the brown skin. I put half of the onion cut-side down, then slice it at whatever width I want for the dish, keeping the onion together. Then I turn it one-quarter and slice again, perpendicular to the last cuts. This will give you whatever size dice you choose.