A spring CSA means loads of greens. So far this season we've had mustard greens, turnip greens, beet greens, tokyo bekana (a mild mustard green), arugula, swiss chard, kohlrabi greens and so much lettuce. We've tried a number of different preparations and have actually gotten through just about everything, but a favorite so far has been a quick stir fry.
We had both tokyo bekana and chard and a little bit of cottage bacon. We fried up the cottage bacon pieces in a cast iron pan until browned, added the greens with the stems removed from the chard. When the greens were just about done we added a splash of 18-year balsamic vinegar and then cooked everything for another minute or two. A bit of salt and pepper to taste and you're done.
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