Colorado weather can be frustrating. April comes and we think spring, then a snowstorm blows in. May’s gentle spring rains come, but turn to freezing sleet on a dime. And in June, when we’re ready for the riotous color of tomatoes, peppers and eggplant–we get greens. Our gardens and Farmer’s Markets are filled with chard, kale, collards, lettuce, spinach–all lovely but all green.
There is a reason for the bounty of greens. They are cold weather crops capable of surviving Colorado’s unpredictable, often-brutal springs. Take spinach. Not only can it successfully “hibernate” all winter, it practically relishes a spring snowstorm–emerging unscathed and actually tasting better. Meanwhile, hot weather tomatoes, peppers and eggplant can’t even be planted until mid-May and don’t start flourishing until well into July and August.
So in June, it’s all about the greens. While a radiant sight after winter’s brown and grey, they can get tedious. So in the vein of making lemonade from life’s lemons, find a quick idea for kale below.
Want more ideas? Come to our class: “Vegetables, Tasty, Tasty Vegetables,” a seasonal meal-making class focused on the greens–buying, storing, prepping, lots of versatile uses.
- 5 Tuesdays: June 3 – July 1 ~ 5:30 to 8:00 p.m.
- Register Online through City of Boulder–Class Code: 215238 Or simply call Parks and Recreation: 303-413-7270 (before 5 p.m.); 303-441-4400 (after 5 p.m.)
Also see one of the first posts, “It’s a Green, Green World,” with four more unique recipes for the green season:
- Spinach and Sweet Potato Soft Shell Tacos
- Red, White and Greens Stir-Fry
- Wilted Spinach with Radish Dressing
- Pasta Frisee
Recipe: Quick Kale Huevos
A great way to get in a couple servings of vegetables at breakfast time–but equally good for lunch and dinner. Be sure to use 100% whole grain bread for a 100% healthful meal.
Step 1–Stem and Chop Kale Stem an entire bunch so you’re set for several meals. Once stemmed, bunch kale leaves together and chop into pieces roughly 1″ square, then wash and spin dry in a salad spinner. Tip: Remember to chop and save the stems for soup, stir fires, etc.
Step 2–Simmer-Steam Kale Use about a cup of liquid; broth provides a great flavor boost. Cover and cook over low heat until kale is tender to taste, then remove the lid, turn up the heat and cook to evaporate any remaining liquid. Tip: Kale can be harsh-tasting (why a lot of people are leery of it.) Experiment with cooking it a little longer than usual–past where it loses its vibrant color, it may even become fairly limp–but you may well like it a lot better!
Step 4 Assemble Toast, kale, eggs, salsa. I also had leftover slow-cooker beans in the frig. Why not throw those on as well after a quick heating in the microwave? Other additions: cheese, avocado, chiles, low-fat sour cream . . .