Gentle Sweet & Sour GREENS

by Sally Azimat Schreiber-Cohn; finalized August 3, 2017

Flowering Kale

Inspiration from Farm-Direct Coop items. This can be a relatively quick preparation, if you’ve got the ingredients handy. Can use greens of most any type.

Ingredients
Recipe for 2-3 people: [T = Tablespoon; t = teaspoon]
8 oz GREENS, Chard, kale, turnip greens, &/or collards. (Heavier stemmed need longer cooking.)
1/2 Smallish sweet apple, OR sweet, ripe peach, (often I peel), cut into ½” pieces
2 T+1t Maple syrup (I used Grade A amber)
1 T+2t Flavored vinegar (I used Herb FARMacy “Purple Basil” organic)
3/8t Salt (somewhat similar to 3 shakes, i.e. 1/4t + 1/8t)
2t Dried Dill (or 2 T fresh dill) (via www.healwithfood.org – 1 teaspoon dried dill equals 3 teaspoons fresh)

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More Ideas For Greens And Garlic Chives

A few more ideas from Korean cooking to use greens, garlic scapes/garlic chives, scallions, and whatnot!

  • A Korean-style fish stew (similar to the chicken stew with greens in this week’s newsletter). Note that this can also be made with leftover grilled, broiled or baked fish fillets: just add the fish at the very end of the cooking time and heat gently to warm it.
  • A side dish of cucumber and garlic chives, from Aeri’s Kitchen.
  • And also from Aeri’s Kitchen, a snack: garlic chive pancakes! (Think scallion pancake, but with garlic chives instead).

Enjoy!