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.  
Kale Chips: 

• 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: 

1. Place the leaves on the baking sheet in a single layer, then spray with cooking oil spray.
2. 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! 

Sauteed Greens: 

• 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.