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Food Pantries
Vegetable Basics
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What is Gleaning? |
Greens
Spinach, Swiss
Chard,
Beet Greens,
Collard Greens,
Mustard Greens |
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Choose: Crisp leaves with a good green color and fresh odor. 1 pound of fresh greens will cook down to 1 cup, about 2 servings.
Store: Greens should be stored in the refrigerator in a plastic bag and are best if used within 3 days.
How to use: Wash well to remove grit and sand. For a delicious side dish steam greens in a saucepan for 2 minutes using just the water that clings to the leaves. Small beets are usually left attached to beet greens and will take 10 - 12 minutes to cook. Greens can also be added to stir-fries and soups. Spinach and young
Swiss chard can also be eaten raw. Add to tossed salads for extra color.
Recipes
Crustless Spinach Pie
1/4 cup butter or margarine
3 eggs
1 cup flour
1 cup low fat milk
1 tsp. garlic powder
1 tsp. baking powder
12 ounces cheese, shredded
4 cups chopped, fresh spinach (or other greens)
1. Preheat oven to 350°F.
2. Melt butter or margarine in 9x13" pan.
3. Beat eggs well, add flour, milk, garlic powder and baking powder. Add to
the 9x13" pan. Stir in cheese and spinach.
4. Bake for 35 minutes. Serves 6.
Spinach-Rice Casserole
1 cup chopped onion
2 cloves minced garlic
3 Tbsp. butter or margarine
2 pounds fresh, chopped spinach (or other greens)
4 eggs, beaten
4 cups ok brown or white rice
1 cup low fat milk
1 1/2 cups cheese, shredded
2 Tbsp. Soy sauce
1. Sauté onions and garlic in butter or margarine over medium heat. When onions are soft, add spinach. Cook 2 minutes.
2. Combine all ingredients and mix well. Spread into a well greased casserole dish and cover.
3. Bake at 350°F for 35 minutes. Serves 4 - 6.
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