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Jun 24, 2010 11:23 PM

Greens, greens, greens!

Joined a CSA for first time this year and am LOVING it! Even my non vegetable eating husband is lovin the new veggies. Have an abundance of greens; mustard, kale , collards, swiss chard, bok choi and am looking for good recipes. Have included 2 links to great recipes. To the kale one , I used rice vinegar. Even hubs was swooning last night.

Please post some good recipes for greens.

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  1. I love a good Kale soup. It tastes wonderful and freezes great too. It is always a summer favorite.

    1. One of our favorites to make at home is slow-cooked dry lacinato kale (Tuscan / dinosaur kale / Cavalo Nero) from Suzanne Goin's AOC. Recipe at:

      Also, another Suzanne Goin recipe that's fantastic, also with some lacinato kale:

      Dark leafy greens are also great in quiche, lasagne.

      There's also this article, if you haven't seen it:

      3 Replies
      1. re: will47

        Black cabbage (cavalo nero in Italian) aka Tuscan kale, lacinato kale, etc. is a natural fit with prosciutto. In Tuscany we often eat pasta tossed with cavalo nero and wild mushrooms sauteed with rendered prosciutto, and topped off on the plate with some pecorino. If you don't have good pecorino then you can substitute parmigiano reggiano stravecchio. It won't be quite Tuscan but it will be good. Hit it with a bit of truffle if availalble. You could pair with a Sangiovese grape wine like Brunello di Montalcino or a chianti classico if you wanted to maintain the Tuscan theme. Or you could expand in the EU to a Priorat or Rioja or Chateauneuf-du-Pape.

        Cavalo nero is also very good sauteed with raisins and pignoli (maybe some lardo if you wanted to be Italian about it) and some good sherry. Or in soup with sherry. But that's only the Italian way--there are lots of great recipes being offered here.

        1. re: stuffed

          That pasta description just made me hit the keyboard with enthusiasm and desire.
          Why don't I think to make something like that when I have cavalo nero around???
          I always turn to that pesky ribolitta ;).

          1. re: rabaja

            Oh but that's Tuscan soul food. We used to eat riboltta so thick we used a fork (no kidding).

            One thing about many of the Tuscan recipes for cavalo nero is that they presuppose that the leaves have been frost damaged. It is thought to concentrate the flavor.

            Another dish that is a good use of cavalo nero is farinata di granturco con cavolo nero--basically cornmeal mush with black cabbage. I like it the Lucchese way with beans and celery but every town and village has its own variant.


        This isn't the exact recipe I usually use but I like this use for kale!

        It's also good in a Colcannon - kind of a colder weather comforty food but always good.

        1. Our CSA share has been great so far this year, too - the stuff just tastes so. damn. good.

          I made this chard & ricotta salata recipe last week and it was delicious:

          And here's a link to 3 recipes I made in the past few weeks - with fresh greens from the share: