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Cooking chard, kale, spinach… all things green

Published 29 July, 2008

What to do with all these greens?

At this time of year, our garden is bursting with greenery - chard, beets, kale, cavelo nero, perpetual spinach... it's a veritable forest of tasty and nutritious leaves.

But what to do with it all? Fresh green from the garden are great for coeliacs of course, with their high calcium content and other useful bone minerals, but when you've got as much as we have, you need some seriously creative recipes to avoid getting bored with them.

So I went hunting for recipes using leafy greens, and came up with this page: Healthy winter greens

They're not all gluten free, so navigate carefully, but there are some great ideas in there. I particularly like the look of the kale potato hash.

Usually, I run out into the garden while the rest of the dinner is cooking, grab an armful of leaves, slice and saute them with olive oil and garlic. Nice, but a bit repetitive, and the kids treat them like radioactive waste. Maybe one of these recipes will prove a bit more tempting.

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