What to do with a ton of greens and lettuces

[Anonymous]

I have pounds of lettuces, spinach, kale, komatsuna, plus a ton of scallions.

Getting tired of salads, sauteed greens, and just throwing them into everything. I've served them with poached eggs, with pasta and a protein, with rice and a protein, as side dishes with garlic and chili. Have made frittatas.

My blender sucks, so I can't make smoothies.
I don't bake. Long story.

Help!

[Anonymous]

drop off at a nearby food bank or soup kitchen

[Anonymous]

Where are you getting all these greens?!

You could cook and freeze the spinach and kale. I don't know about the other stuff. I'd be serving salad with everything. Lettuce with tacos. Lettuce wraps. Lettuce cups. Lettuce, lettuce, lettuce!

[Anonymous]

Spinach Basil Pesto: http://allrecipes.com/recipe/spinach-basil-pesto/

Kale Pesto:http://kidscooking.about.com/od/dinnerrecipes/r/kale_pesto.htm

Raw Kale Pesto with Zucchini Noodles:http://www.rawmazing.com/raw-avocado-kale-pesto-with-zucchini-noodles/

Sweet Braised Whole Scallions:
http://food52.com/blog/2965-molly-stevens-sweet-braised-whole-scallions

Komatsuna Souffled Omlette:
log.charlottefresh.net/2012/06/04/fresh-recipe-komatsuna-souffled-omelette/

[Anonymous]

Oops:

http://blog.charlottefresh.net/2012/06/04/fresh-recipe-komatsuna-souffled-omelette/

[Anonymous]

Anna Thomas's Green Soup!

http://www.athousandsoups.com/2009/09/book-review-love-soup.html

This link includes the basic green soup recipe. It uses tons of greens and is very flexible (I've made it with chard, kale, spinach and arugula). Always fantastic. Her cook book (called "Love Soup") has at least a dozen soup recipes that call for greens.

[Anonymous]

Thanks everyone. It's from my CSA.

I've made spinach pesto (actually prefer it over the all-basil version), but not kale. I wil give some of these a try.

[Anonymous]

Vegetarian summer rolls:
Rice wrappers (soak in water to soften)

Filling:
Rice vermicelli (soak in watet to soften)
Chop/chiffonade greens
Julienned carrots and red pepper
Cut Asparagus on the diagonal

Fill wrappers, fold close.

Serve with your favorite Asian dressing (peanut sauce, or minced garlic in soy and rice vinegar or a sweet and sour sauce)

Nice, easy, light appetizer.

[Anonymous]

My recent fav has been to grill romaine. I had this at a restaurant and it was fabulous. You could look up a recipe but basically you cut a head of romaine in half, length wise and then brush with a little olive oil, stick it on the grill with pretty high heat for only a minute or so. I serve it whole (well, halved) with caesar dressing and shaved parm. (balsamic reduction is nice, too).

Also try roasted kale chips, if you haven't already. I can easily eat a whole bunch of kale this way.

Blanch and freeze the spinach for another day so you're not overwhelmed.

[Anonymous]

I would make soup (as long as it's not cream based) and freeze it in batches.

[Anonymous]

spanakopita

[Anonymous]

I would definitely make and freeze a large batch of soup.

[Anonymous]

Do try the kale chips if they aren't already on your greens rotation - seriously, one person can down a bunch of kale that way.

[Anonymous]

Do a saag - Indian curry made of greens

[Anonymous]

Make Tarta Pascualina or spanakopita or a stuffed challah. LA Times has a great recipe for challah stuffed with feta and greens.
For a more simple tart, use the Chocolate and Zucchini blog olive oil tart crust (just stir and roll, super easy and healthy if you use whole wheat flour). Cook the greens lightly and drain really well. Mix whatever quantity of cooked greens will fit in your crust (a lot) with 2-3 beaten eggs, a handful of grated cheese, and a handful of bread crumbs or toasted oats. Season with salt, pepper, nutmeg and cayenne. Sprinkle pine nuts heavily on top and bake.