A Leafy Green Meal Plan

It has been a fun challenge to figure out how to fit all these greens that we have been growing into our meals. To begin with, I wash and rinse greens every day and that is quite a process. I've learned that taking the rib out of collards, kale and turnips make them a lot easier to eat--especially for the girls. Another thing I've figured out is that it is more efficient to go ahead and prepare all of the greens at once. For example, in the past I would only wash the kale that I would be using for the specific meal. Now if I wash and trim all 2 pounds at once then dinner prep is quick and we have left over greens that we can eat the next day.

So this is how I do it now. First I cut out the rib if necessary. Then I let them soak in a sink of cold water for about 10 minutes. Then depending how dirty the leaves are I might do that again. I then take them out (inspecting for bugs on each leaf since I am neurotic about not eating bugs) and dry them in the salad spinner. Then I bag them in a clean bag so they are ready for the meal.

I've never really cooked with Bok Choi before this year. I've found that the stalks can be used just like celery. I chop them up and add them to salads, sandwiches and cold salads like potato salad and chick pea salad.  If you are going to cook them with the leaves then they need to cook about twice as long (cook ribs 3 mins then add leaves for another 3).

Here's a meal plan for a typical weak during this season:

Sunday--Spicy Chick Pea dish and salad
Monday--Tofu and sauted kale lasagna and salad
Tuesday--Burritos with black beans, rice, collards, olives, avocados, salsa and vegan sour cream on top
Wednesday--Harvest bowl with cornbread, leftover black beans, mashed potatoes and turnips, and avocado.
Thursday--coconut milk and curry stir fry with tofu, bok choi, mushrooms and salad
Friday--Cashew cheese macaroni with sauted swish chard
Saturday--Cold chick pea salad sandwiches