I'm currently experimenting with the Dogma Box from Boston Organics, which features produce that originated as close to Boston as possible. The shear quantity of greens that has been passing through the kitchen lately was at first daunting, but is now a welcome challenge. To briefly summarize my plan of attack:
- Lettuce: doesn't keep very long. A good excuse to experiment with salad dressings. A failed tofu "mayonnaise" turned into a decent vegan caesar salad (capers helped a lot).
- Bitter greens/kale/etc: also don't keep very long. These are great for stirring into bean stews. Beer or adobo chili lead to great sauces.
- Cabbage: works well when cooked with rice. This week I added pine nuts, currants, and dill to some black rice that I had in the cupboard.
- Collard greens: great for wraps, after briefly dipping in boiling water.
- Bok choy: I plan to try braising these tomorrow.