Greens for Dinner, again. (and again. and again...)

            We had a small dinner rebellion last week. Mark came home, hungry and damp, and asked what was for dinner. When I told him greens and polenta, his face fell. Normally he loves polenta and greens—the balance of creamy, cheesey, soft cornmeal flecked with dried tomatoes and basil

and the sharp and garlicy tang of the mustard and kale greens, but tonight…he was not a happy camper. “Could we go to the store,” he asked quietly, “and get some broccoli…and maybe a little sliced turkey?” We did, and we picked up some ice cream, too. Dinner was fine—and we ate the greens the next night.

What to do with various leafy greens…

Chard:

            Gratin

            Pasta with dried cherries and toast walnuts and parmesan cheese

            Shells with chard and chickpeas

            Frittata

            Tart with ricotta and eggs

Arugula:

            Pizza

            Gnocchi

            Salad

Collards:

            Black eyed peas

            Soup with beans

           

Kale:

            With squash in lasagna

            Sautéed with leeks and garlic

            Tomato and barley soup

            With feta and pasta

            With chickpeas in soup

            Pie

            Quiche

            Lentil soup

Any and all greens, mixed together:

            With beans on toast

            With peanut sauce and rice

            In quiche and frittata

            With tofu