I went to a local farmers market last week and went on a greens binge (in Chinese, I had “big eyes”) buying a bunch of greens from every table. One start-up farmer, selling escarole, didn’t know how to eat or cook the vegetable he grew. I remember loving it in Italy so I bought some.

One mouth, 5 big bags of veggies and my household zero-waste rule. What to do? Thanks to my Brookfield Farm shareholder days and their great website, here are tips on enjoying spring greens of the season:

Tatsoi – came home late, veggie-deprived but didn’t feel like cooking. Wilted the chopped tatsoi in the microwave, tossed it with dash of sesame oil, minced garlic, salt and soy sauce and served it with leftover rice. Fast, healthy and yummy. You can also eat it raw in salads.
Mustard Greens – cooked similar to tatsoi, varied with olive oil, crushed red pepper, carmelized onions, dried cranberries. Mixed another portion with sesame oil into my fried rice.
Beets and beet greens –Love Borscht! (beet soup) – add onions, tomatoes (or paste), garlic
Escarole and Beans – I do my own version of the Italian classic comfort food.  Brookfield Farm recipe
Baby Spinach – another long work day and need a shortcut. Mixed can of corn chowder (or mushroom soup), soy milk, garlic powder, black pepper, chopped fresh spinach, heat through.