I have been getting lots of greens in my CSA -- Kale and baby collards, mostly. So I have been trying to find new ways to add them to my diet and make sure they don't yellow in the crisper or turn to liquid as I try to eat all the potatoes and turnips. This past week my Food Matters CSA supplied mushrooms as well and I thought it would be a good chance to make this great recipe from Kalyn's Kitchen for mushroom and kale triangles.
They are really good and I even got a veggie hating friend to get his greens in by serving this.
The Red Pepper Flakes in the cooking water are from a friends attempts to make hotter pepper flakes, the kale, onion, and mushrooms are from the Food Matters CSA, the eggs are from Olin Fox Farms CSA, the garlic is from Twin Springs Fruit Farm, and the Cheese is cheddar from Blue Highland Dairy.
I also made Greens with Couscous using some grape tomatoes that were languishing on the counter. Next up maybe a soup with Greens and White Beans.