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Get Keen with Local Leafy Greens

We are up to our elbows in green goodness here at Greenling DFW, and we couldn’t be happier! It’s a popular sentiment around here that dark leafy greens season is the best season (though once local blueberries and peaches start coming in, you might hear the same crew changing their tune) Either way, local leafy greens are in peak season right now, and they have so much more flavor than their non-local counterparts- which really cuts the groundwork out of convincing your family to eat ‘em.

Trying to choose just one favorite green is arduous, so we’re celebrating all of them. They are often interchangeable in recipes, but they do have unique qualities all their own too:

  • Collard greens, have thick, yet supple leaves and a propensity to taste amazing sauteed with bacon.
  • Mustard greens, their peppery cousin and Southern cooking staple, are perfect sauteed with just a little oil, chopped onion, and salt & pepper (Alright, they’re pretty good with bacon too) 
  • Kale, with it’s chewy, curly leaves that soften delicately when cooked, is a great way to “sneak” nutrition into a non-veggie-centric meal like Shells & Cheese. It’s great raw in a salad too, just give it a little massage!
  • Swiss Chard, probably the green with the largest, most bountiful leaves, is soft, tender, and very versatile – saute the leaves and then use the ribs in a creamy pasta, or even use it as a pizza topping.
  • Spinach, the most widely accepted leafy green, can really be added into anything you can think of- stuff some local portabellas with it, make a warm salad, or use it in a lasagna- the possibilities are endless.

Whichever green you choose, you know you’ll be doing your body (and your brain) good- all of them are an absolute goldmine of nutrition, chock full of the most naturally occuring vitamins you’ll find in a food. So get your local greens on and please, share with us on Facebook if you discover an amazing recipe with your greens!

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