Sunday, February 8, 2015

Cooking Greens Recipes....input needed!

Our families here in Anaktuvuk Pass will receive a brief pamphlet on what to expect from their gardens, harvesting, and how to care for their plants of course...but I really wanted to include a few recipes on how to get started eating their fresh goodies!

Cooking greens are not familiar at all to most of us here in the 'Vill' so I thought I would start with them.  These will include plants like swiss chard, kale, and turnip greens, all super nutritious and yummy! 

What are your favorite recipes including these special ingredients?  Please comment below! **

I will try and include as many as possible, plus the families can come here and look for their favorites when they need to! Keep in mind that we don't have access to many of the additional ingredients that you would normally find at your local big grocery store so any info on how to find them and order them will be appreciated!

Here is my go-to recipe, that is quick and adjustable:

Easy Pan fried greens:

Ingredients: A handful of greens per person, garlic, onion, butter (or bacon grease!), pepper.

Wash the greens in cold water and strain water.  I then take a paper towel and dab as much of the water off as possible.  I chop them up a bit so they are not more than a few inches long.  Remember that they SHRINK after cooking, pile it on.
Heat the pan to about med-hi
Add butter or bacon grease till hot
add onions and garlic and cook till onion becomes slightly transparent
add greens and cook for about 5-10 mins.  Till tender and no longer crisp.  This is a personal preference, some people like theirs a bit more cooked.  If you do cook them longer you can add a bit of broth so they don't burn. 

Please feel free to add tips and tricks and any and all info about these greens! Any notes about what TYPE to grow are also wonderful as we will be testing variations in my garden every year. 

**Your comments  will have to be approved by me after submitting them, I do this to prevent spamming!

Baby swiss chard enjoying the cool arctic weather


  1. Baked Kale chips:

    Rinse kale in cold water and pat dry. Break into smaller pieces and put into a plastic bag. Drizzle with olive oil (1-2 tbsp) and sprinkle with seasoned salt (about 1 tsp or less). Cover a baking sheet with aluminum foil and spread kale onto the pan in a single layer. Bake in a 375* oven for about 12 minutes.

  2. We often harvest our cooking greens young and use them in salads. It looks beautiful, tastes much better than lettuce, and is substantially more nutritious. Kale is also a great substitute for spinach in pasta dishes, soups and stews, or as a side with a meat dish.