Well, they’re on their way. If you want local greens (which we know are the best and most delicious!) then you have to wait a bit longer unless you can get greenhouse or hydroponic leafy greens. This spring has been a bit difficult for our local St. Louis area farmers. I love my greens in a variety of ways. Sometimes I just wash them and toss them into a salad, other greens are best cooked (collards should always be cooked, kale and spinach can go either way).
For cooking you can saute your greens in a bit of olive oil, or you can quick boil them (toss into boiling water for just a minute or two, rarely more – then remove). Steaming is also an option. The less you cook your greens, the more they will retain their nutrients and healthful goodness!
I haven’t had a chance to try this recipe yet, but you can check out A Veggie Venture from another St. Louis blogger, Alanna Kellogg, for a delicious looking recipe with greens and pasta, all cooked in one pot (I love simplicity!).
