Wednesday, April 17, 2013

leafy greens harvest & a recipe

this week we harvested our first bunch of kale & swiss chard of the season! there isn't anything much better than homegrown greens freshly harvested from the garden right after a long winter season.

harvesting fresh vegetables from our garden allows me to get a little more creative in the kitchen & with our meal plan. on tuesday evening, i meal planned a brussels sprouts side dish to accompany our mushroom & tomato stew. with a bounty of leafy greens right outside our door, i decided to add a mix of kale & swiss chard to the sprouts.

 with a pinch of salt, a drizzle of olive oil & a helping of minced garlic, my bit of experimenting in the kitchen turned out delicious. i want to share my recipe with you for a healthy green dish!

leafy greens & brussels sprouts saute
serves 4
 1 1/2 cups brussels sprouts, chopped in half
1 medium yellow onion, diced
1 cup kale, chopped & tightly packed
1 cup swiss chard, chopped & tightly packed
olive oil
salt & pepper to taste

in a cast iron skillet or nonstick pan, drizzle olive oil. allow to warm up just a bit until the oil starts to sizzle. add onions & brussels sprouts. cook on medium high heat for 8 to 10 minutes until brussels sprouts are tender. add swiss chard & kale. cook for an additional 4 minutes or so on medium heat until leaves are slightly wilted. add minced garlic & cook for another minute. salt & pepper to taste.
enjoy as a side dish or with beans as a main dish.

as we enter into the season of bountiful leafy greens, i would love to hear your recipes for creatively adding greens to your meals! please share your ideas with us!


  1. Sounds great! We are so far away from harvesting anything other than dandelion leaf. The early leaves are so tender. I'm going out today to see if I can collect enough for a spring salad.

  2. Those young kale leaves are beautiful. Leafy greens, well, I love them in everything. This is an old favorite, a way to add a little green to a pasta dish:

    1. denise, what a delicious recipe! thanks for sharing!!

  3. delicious. I need more brussels sprouts in my life! My favorite way to eat greens is always raw. I find it so hard to cook them when they are so fresh! I like to massage well chopped kale in olive oil - or massaged in sesame oil is also a real treat. Then add a home made vinaigrette and have it alongside most anything. Tossed into pasta or served on toast with avocado are 2 favorites.

  4. These photos are so lovely and make me anticipate my summer garden with joy. I like to make kale almond pesto! It is yummy alternative to basil when it's not in season (and is less expensive).

    Here is a link to the recipe. I really like this website (and cookbook!) in general: