We don't know about you, but up in New England, our CSAs are still primarily consisting of hearty greens like swiss chard, kale, and spinach!
Don't get us wrong, we love these greens! But...one does tend to run out of culinary inspiration after a while.
Before that happens, we thought we'd share a few of our favorite preparations and find out some of yours: What do you do with your leafy greens?
Here are a few ways we've been eating up our CSA greens:
In pasta dishes...
Anelletti Pasta with Sausage and Greens
Linguine with Mussels and Dandelion Greens
Pasta with Greens and Feta
In hot and cold salads...
Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese
Rainbow Chard Salad with Raisins and Walnuts
Israeli Cous Cous with Chard
And because we've still had some chilly days, in soups and braises...
Easy Braised Collard Greens with Bacon
Easy Kale Soup
Slow Cooked Cavolo Nero
Spring Spinach and Herb Soup
What's your favorite recipe for using hearty greens?
Related: Top 5 Uses for Arugula Besides Salad
(Image: Flickr member jslander licensed under Creative Commons)