About Me: Many of the greens we grow can be harvested as a baby size or full grown. The full grown size greens are often thicker, hardier, and pack a more flavourful punch. These greens can be eaten raw or cooked. Most of them do very well when frozen and can be enjoyed all winter long in soups and stews.
Collards are a member of the brassica family and have large, smooth, paddle-shaped leaves. Collards are a great source of calcium, iron, fibre, and protein. The leaves are quite thick so most people like these leaves sautéed a little. Try them with some garlic and lemon juice. The leaves also make great raw wraps for a healthy alternative. Just remove the rib portion inside the leaf with a knife, add your filling and roll it up!
Kale is a member of the brassica family. Kale comes in a variety of textures and colours. The leafy part and the stem of the kale leaf can both be eaten, but the stems can be a little tough and are best when cooked. Kale is high in beta-carotene and vitamins A and E. It is rich in bioflavonoids that help protect against cancer. If using large kale in a raw salad try massaging the kale with a little oil first. It softens it up while still keeping a great crunch.
Mizuna is a Japanese mustard and can be green or a purple colour. It has long, glossy, serrated leaves and a hint of mustard flavour. Mizuna is loaded with vitamin C, A, B6, calcium, and potassium. We love to eat it raw in salads but it can definitely withstand being thrown in a stir-fry, or sautéed with some garlic. Mizuna is more tender compared to other bunched greens so we don’t recommend freezing it.
Red Giant is a mustard green and one of our favourites. Mustard greens are packed with energy-boosting, heart-healthy, disease-fighting nutrients. These greens are a delicious source of calcium, magnesium, folic acid and vitamin K, important for bone health. These guys (when large and bunched, not baby) can have a real kick! We recommend cooking them down to ease the bite they can have. Think coconut curry with greens...
Swiss chard is a member of the beet family and has a beautiful earthy flavour. It comes in a variety of colours; white to all the colours of the rainbow. Swiss chard is high in potassium, vitamin A, and vitamin B. We recommend cooking chard if you are including the stems since they can be very bitter but loose the bitterness during cooking. The leaves alone (stems removed) are fine eating raw.
Vivid Choi Pac Choy has bright green leaves tinged with purple and with purple veins. This crunchy and succulent green has a flavour similar to pac choy but with more leaf and less stem. It is a good amount of nutrients and is low in calories.
Beet Greens are just the leaves of beets. They can be harvested as young baby greens which are more tender or grown out and develop into thicker leaf with a beautiful earthy flavour. Bunched beet greens are always best cooked.
To store: Put dry, unwashed bunched greens in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper. They should last for about two weeks.
To freeze: Wash and cut leaves to desired thickness. Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers.
Indonesian Gado Gado (Kale)
Kale and Fennel Citrus Salad (Kale)
Citrus Collard and Turnip Pasta (Collards)
Twice Cooked Chard (Swiss Chard)
Kale and Turnip Gratin (Kale)