Cheryl DeBerry with Garrett Growers Cooperative and her daughter, Carla prepare some greens they found at the farmers market with two delicious and nutritious recipes. Please refer to Video 1 for some food safety tips and for how to wash and prep greens and green garlic for cooking.
- Preheat oven to 400 degrees.
- Place parchment paper on a cookie sheet for later use.
- After stripping the leaves from the stems, tear leaves into bite sized pieces. Reserve the stems for the next recipe.
- There are two ways to prep the leaves for baking:
- Place the leaves on the baking sheet in a single layer, then spray with cooking oil spray.
- Place the leaves in a plastic bag with a little olive oil, then squish it around to coat the leaves. Place in a single layer on the baking sheet.
- Lightly sprinkle the leaves with salt. Bake for about 7 minutes, or until the leaves are dried and the edges are lightly browned.
- Remove from oven, then cool and eat!
- Chop some green garlic into 1/4 inch pieces (or use minced regular garlic). For a 1 gallon bag of greens, we use one full green garlic or 2 garlic cloves.
- If using larger greens, remove stems, chop stems into 1/4 inch pieces and tear leaves into 2 inch pieces. If using tender young greens, you can skip this part!
- Heat 1 tsp olive oil in a skillet over medium.
- Add garlic, stir, and let cook for a few minutes until fragrant. Do not brown.
- Add 2 Tbs water and chopped stems, if using. Cover and cook stems until tender, about 3-4 minutes.
- Add 2 Tbs water and greens leaves. Cover and cook until wilted (2-3 minutes for tender young greens, 4-6 minutes for larger greens)
- Remove lid, stir, and cook until fully wilted down but not slimy, about 2 minutes more.
- Transfer greens to a plate, add a splash of balsamic vinegar and a sprinkle of salt. Serve.
Thanks to the University of Maryland Extension for the use of their kitchen facilities! Also, thanks to James for videoing.