Fresh Cooking with In-Season Food: Leafy Greens

Everyone knows that cooking with fresh fruits and vegetables (that are in-season) not only is a great way to stretch a buck, it is also the best way to produce flavorful dishes that will keep your family, friends, guests (whomever) asking for more. This time of year there are many wonderful selections: apples, cabbage, leafy greens, sweet potatoes and pumpkins, to name a few. A quick visit to your local farmer's market, grocery store or fresh produce stand on the corner offers a bountiful harvest of in-season crops. Here, we focus on nutrient-rich leafy greens. Often thought of as a staple in southern kitchens, these greens offer a lot of flavor for the buck!

Main Course & Sides

- Savory Style Mixed Greens
- Greens and Garlic
- Kenyan-Style Collard Greens with Lemon
- Collard Greens
- Low-Fat Creamed Greens And Onions
- Pan-Wilted Winter Greens with Fresh Ginger
- Mustard Greens with Ham
- Beef with Greens and Red Potatoes
- Collard Greens & Veggie Quiche
- Greens Au Gratin

-Main Course & Sides-

|Savory Style Mixed Greens

Ingredients:

Assorted Greens
Bacon Pieces
Salt
Chopped Onions

Combine two or more kinds of greens, such as collards and turnip greens or spinach and mustard greens. Wash the greens thoroughly and cook quickly in an uncovered dutch oven in a small quantity of lightly salted boiling water. As soon as the greens are tender, drain and chop. Season with bacon fat and sprinkle over the top a little crisp cooked bacon, broken into small pieces. Cook chopped onion in butter until slightly brown and mix with the chopped greens. Add salt and pepper to taste.

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