Mixed greens are the Harvest of the Month for May. Spring is the perfect time to add mixed greens to your plate and palate. You can harvest, or buy mixed greens at farmer’s markets and grocery stores. In Vermont, you can find many different varieties of greens that are grown locally.

History

The varieties that we typically see in mixed greens – arugula, spinach,

endive, baby romaine, and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today began in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. They can be served with dressing or as-is on the plate as a side. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil.

Nutrition:

Whether you are growing or buying, mixed greens provide a healthy dose of vitamin A, vitamin C, vitamin K and folate and potassium. These mixed greens may also contribute some calcium and iron. Blends with more spinach may provide more protein.

Storage:

For your greens to stay fresh, put greens in a large plastic or glass storage container. For the best freshness, lay a moistened paper towel over the greens before closing. This ensures that the greens will keep for a little longer and will avoid shriveling as they dry out. It is best to eat them within a few days of purchasing or harvesting.

 

[insert recipe]

Sautéed Mixed Greens

4
  • 1Large bunch of kale or chard
  • 1Large bunch of spinach
  • 2cloves of garlic, minced
  • 1TbspOlive oil
  • 3green onions or shallots, chopped
  • Sea salt
  • Freshly ground pepper
  1. Before you start, make sure your greens are prepared and ready to go. Give them a good rinse and let them dry.
  2. Kale and chard need to be removed from the thickest part of the stem, but the thinner softer stems are fine to leave on. Give them a coarse chop into chunks a bit bigger than bite-sized. Greens will cook down and reduce in size.
  3. Heat the garlic in olive oil for about one minute.
  4. Add onions or shallot and heat for another minute or two.
  5. Add kale or chard and heat until barely tender- about 6-8 minutes.
  6. Season with salt and pepper, to taste.
  7. Serve immediately. Enjoy!
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