We all know that over the winter months, our eating habits leave much to be desired. For many of us, winter meals are lacking fresh veggies. It's meal after meal of meat and bread, cakes and pies, but very few fresh fruits and vegetables. We are longing for that salad, but we don't have too. There are so many veggies that grow well into the winter months or can be stored to last for those drab winter months.
Here at the farm, we have lots of green things growing. Like, our Winter Greens Mix. It is a mixture of Green Wave Mustard Greens, Red Giant Mustard Greens, Mizuna, Tatsoi, Chard, Hon Tsai Tai, Red Olympic Kale, Red Russian Kale, Toscano Kale, Merlin Beets Greens, Chiogga/Gold Beets Greens.
These greens are delicious and versatile. They can be braised, added to soup, sauteed, added to omelets or frittatas, stir-fried, or used raw in a yummy winter salad.
But don't take our word for it, try them for yourself. Here, I'll even give you a few recipes to try!
Ginger Chicken and Winter Greens Stir-Fry
In a small bowl, combine sauce and chicken.
Cover and refrigerate for at least 30 minutes.
Wash greens thoroughly, trim and chop roughly.
Bring a large pot of water to a boil over medium heat.
Place greens in boiling water and blanch just until wilted, 2 to 3 minutes.
Drain and immediately transfer to ice water to stop cooking and retain color.
When cool, drain and set aside
In a large skillet or wok, heat olive oil over medium high heat.
Add chicken and cook until browned and cooked through, about 5.
Add carrot, scallions and cooked greens. Cook another 3 to 5 minutes, tossing to mix ingredients.
Serve with additional soy ginger sauce.
*Feel free to add any other veggie you have on hand. Mushroom, peas, and broccoli work well.
Or how about a side dish!
Braised Winter Greens
Heat 2 tbsp. Oil in a Dutch oven or large stockpot with lid, over medium heat until shimmering.
Add onion and cook, frequently stirring, until softened and beginning to brown, 4 to 5 minutes.
Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.
Add half of the greens and stir until beginning to wilt, about 1 minute.
Add remaining greens, broth, water, and 1/4 teaspoon salt; quickly cover the pot and reduce heat to medium-low.
Cook, occasionally stirring, until greens are tender, 25 to 45 minutes.
Remove lid and increase heat to medium-high.
Cook, occasionally stirring, until most of the liquid has evaporated (bottom of the pot will be almost dry, and greens will begin to drizzle), 8 to 12 minutes.
Remove pot from heat; stir in 2 tsp. of lemon juice and remaining tbsp. Olive oil.
Season with salt, pepper, and remaining teaspoon lemon juice. Serve.
Try them out, and comment below to let us know what you think below.
Do you have a recipe you'd like to share? Drop it below or to Facebook or Instagram #DitchtheWinterBlueswithWinterGreens