I planted a LOT of greens in my garden this spring--kale, chard, beets, bok choi, etc. I love eating them sautéed, and I often make raw kale salad, but I desperately need some new ideas. I'm drowning in delicious greenery.
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Gumbo z'herbes uses a lot, and a variety, of greens. Googling will turn up a gazillion recipes, with and without cajun roux (I prefer with) and with and without meat (I prefer without). Try one and play. It freezes well.
Blanching and freezing for non-greens-glut months is a good suggestion, too, particularly for the sturdier greens that are usually cooked hard anyway (chard, kale, collards).
If you try them,l et me know what you think.
When you make soups, the bulky greens get tamed down to manageable size.
Make ginger beets which are simple and no cook:
2 cups grated beets
2 tsps grated ginger root
I tbsp maple syrup if you like sweet
1 tbsp tamari
1 tsp lemon juice (from Nomi Shannon)
Everything you are growing would be great on pizza.
Another idea is consult some Raw food recipe books - they will give you a ton of ideas.
A little background - I consider myself a flexitarian. If it is fresh, sustainable, non-processed and well take care of it will be used. Here are my go to raw books. I have checked out quite a few and some of them depend on an ingredient they use in every recipe - like Namu Shoya or bananas - and this gets old fast.
If you can, go to a Barnes and Noble and look at the books they have and see which appeals to you.
Raw Food Made Easy For 1 or 2 People: Jennifer Cornbleet
Raw Food/Real World: 100 Recipes to Get the Glow: Sarma Melngailis
The Raw Gourmet: Nomi Shannon
Raw: Charlie Trotter and Roxanne Klein
This book is beautiful, a work of art, and highly intense. And it gives wonderful ideas. This is Charlie Trotter from Trotter's in Chicago.