Category Archives: GREENS RECIPES


POST #788
Here are some zucchini juice recipes from

If you’re worried that you won’t like the taste of the zucchini, try this flavorful juice. The mild-mannered zucchini is masked by the bright pineapple and vibrant parsley. This is a perfect juice to have in hand while soaking up a few last sunny afternoons.

  • 1 medium zucchini
  • 1 handful spinach or romaine lettuce
  • 1/2 cup parsley
  • 2-4 stalks celery
  • 1+ cup pineapple (the more you use, the sweeter the juice will be)

Feed all ingredients through your juicer. Sip and enjoy immediately!

Try adding a zucchini to this standard juice recipe (or try it with your own favorite mix) to use of some of that summer excess!

  • 2 cups greens (preferably kale and spinach)
  • 2 pears
  • 1 cucumber
  • 1 zucchini
  • 1 inch peeled ginger
  • lemon to taste

Juice as usual. Revel in the fact that you have one less zucchini to use. 



I have forgotten what green leaf Raw Chef Dan used in his wraps, but I have used his technique successfully with romaine lettuce, to make wraps I can deal with.

What did Dan show us?  He took a coffee mug and rolled it on the leaf to crush it.  Then he peeled the leaf sides from the tough central stem.

I used this technique to make some delicious wraps with a nut/seed pate and a smidgen of sauerkraut for a party I went to last week.  I am happy to say that there were no leftovers (although I could have used some for the next day’s lunch!)  The good thing here, for me, is that I am now more romaine-friendly.

6/17/10 CSA SHARE: What we got

This is what we got.

  • Toscano Kale 1 bunch
  • Red Beets
  • Red Boston Lettuce
  • Kohlrabi
  • Baby Arugula I traded for more kale – yumm!
  • Garlic Scapes
  • Baby Spinach

I made some marinated greens with 1 bunch of the kale.  Yesterday I made a green drink with 1/2 of the lettuce, 1 small beet, an apple, and 2 tomatoes.  It wasn’t so bad, but I wouldn’t use the apple again in that mix– maybe another tomato would work.  I plan to make a cheeze with the garlic scapes, some cashews, and some jalapeno, so I can make raviolis with the kohlrabi.  I’ll figure out what to do with the rest shortly — I need food to carry to work next week.  I would like to make some kale chips at some point.


Here are two recipes for using the greens that come attached to your root vegetables (radishes, beets, turnips, etc.), or green leafy vegetables such as collards, kale, chard, and spinach.

this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.

1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered (optional)
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)

1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours).  Alternatively, eat right away.

•    After marinating, add 1/2 chopped avocado and mash into the greens with your hands, until it becomes part of the “dressing”.
•    After marinating, add chopped avocado and toss.
•    Add sunflower or lentil sprouts after massaging, or after


1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil

1.    Mix  apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
2.    Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
3.    With a sharp knife, thinly slice the rolled greens crosswise into ribbons.  Cross-chop the “rounds”
4.    Place in a large bowl.
5.    Repeat steps 1 – 4 until all greens have been chopped.
6.    Add in olive oil, remaining 1 t salt, and marinade mixture.
7.    Massage all ingredients until mass is reduced by half.
8.    8 -Refrigerate and marinate for 1 – 24 hours