Do you have a share in a CSA (Community Supported Agriculture)? For the uninitiated, the way a CSA works is that you put up some upfront cash to a local farm to help cover expenses, and then you get a weekly share of freshly harvested goods from farm from the late spring through well into the fall. Because the produce is freshly picked within the last day or so, it's loaded with nutrients--far more than what's found in a typical grocery store where it may take days and days for the produce to make it from the farm to display.
It's a FANTASTIC way to support local agriculture and to get to understand and appreciate farming in your region, and I can't recommend the the One Straw Farm CSA enough.
It also demands a tremendous amount of creativity to eat an immense amount of leafy greens between June and November.
Luckily, this simple preparation for greens never gets old:
~ Sautée roughly chopped onion + minced garlic in a small amount of liquid aminos or low sodium soy sauce in a big soup pot, turning the heat to low and adding water as needed to keep from the onions and garlic from sticking as they slowly soften.
~ Meanwhile, rip all those leafy greens off their stems (red kale is pictured here, but kale, collards, spinach and Swiss chard are all great), and wash them in a giant bowl of ice cold water. The grit falls to the bottom of the bowl so scoop the clean leaves off the top of the bowl. Dirtier greens may need to go through this washing process two or more times.
~ When your onions are soft and translucent, add the greens to the pot with a swig of apple cider vinegar and a big handful of washed + chopped spring onion (which I'm also getting by the bushel from my CSA), using the white + green parts. You could also toss in a tablespoon excellent quality olive oil at this point if you choose. Throw on the lid to steam a couple minutes, then toss and taste (note kale and collards take longer than spinach and chard to soften). They're ready when they’re softened but not mush.
~ Season a squeeze of lemon or dash of rice vinegar, and if salt and some black pepper to your taste.
To make this a complete meal, add a can of drained + rinsed chickpeas, and warm them through in the pot. I love to plate this with a hefty shake of Trader Joe's Everything Seasoning, a swizzle of creamy Tahini (Soom Foods out of Philly makes an AWESOME tahini!) + a zigzag of sriracha.