All you need to do is blanch the greens according to type.
The first time I made it I use chard, spinach, and lettuce. First wash the greens and spin dry. Boil water in a big pot. For chard I boiled 2 minutes, then added the spinach, and then added the lettuce for a total of 4 minutes. Drain the greens and cool. Chop and stir fry in butter. Add salt and pepper and a handful of grated Parmesan cheese. The taste of the dish depends on what you put in it. The batch I made listed above came out with spinach being the main flavor. I have done this with just lettuce. You can experiment, I am, with seasonings. I find this is a great way to use of the greens we get by cooking them while they are still fresh.
Another thing I started to do this Spring is to save onion and garlic skins, the bottom of lettuce, the stems from greens, anything that I cut off of the veggies I am cooking that is not damaged in a way that it needs to be discarded. I am freezing it all together and when I get enough I use can tomatoes until I have fresh, and make a broth. You can either make soup or freeze for later use. This has really helped my compost bin because when I throw the discards into it they are well on there way towards breaking down. use for all greens.
Recipe provided by CSA member Kathy
