Salads are tasty and healthy, of course, but when you have a hankering for something different give one of these other ways to use spring greens a try.
Whether you’re growing your own, getting weekly CSA boxes, or shopping at the farmer’s market spring greens tend to be prolific and frugal.
Preserve Fresh Greens
If you’re faced with just too many greens to eat before they go bad, consider preserving them. Greens can be canned, frozen, and dehydrated for eating in soups, casseroles, smoothies and more.
There’s something very tasty about greens and eggs together. There are quiches, frittatas, scrambles, and more. These egg based dishes can use copious amounts of greens because they tend to shrivel up fast. Beyond egg dishes there are some other creative breakfast uses for those spring greens as well.
Pesto and other sauces are a great way to make tasty use of lots of greens in simple recipes. And while pesto is traditionally made with basil and pine nuts but we should not be limited to only those choices as there are so many tasty options.
There are, of course, green smoothies which are not exactly a novel idea these days. They don’t have to taste green at all and it can use up a large amount of greens in a small and tasty package perfect for days on the go.
Hearty Main Courses
On their own, greens seem like a light meal but combine them with some grains, meat, cheese, eggs, or any combination of those and they become something much more substantial.
Tossing greens into cakes or cookies might not seem like a tasty idea but in most cases the greens add a huge nutritional component while leaving behind no actual ‘green’ flavor. Spring herbs can impart lots of flavor, too.