Greens, greens, greens!!

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We picked up our second spring share from our new farm today. Tons of lovely greens. We got spinach, pizzo, frilly mustard greens, Toyko bekana, komatsuna, salad mix, micro greens, little white turnips, asparagus, leeks, green onions, green garlic, rhubarb and frozen strawberries. I am not familiar with some of these greens, but other then deciding whether they should be cooked or not, a lot of them are interchangeable. Both the pizzo and frilly mustard greens are spicy and can be used raw or cooked.

I used the pizzo in a recipe that called for mustard greens.

Potato Salad with Greens and Hard Boiled Eggs

5 or 6 Medium Potatoes, cut into chunks. If they are organic, there is no need to peel them.
1/2 Onion, finely chopped
1 Bunch Mizuna or other Mustard Green
2 Eggs, Hard boiled
1 Jalapeno Pepper (optional), seeds removed and finely chopped
Sea Salt
1 Cup Mayonnaise
1 Tablespoon Prepared Mustard
2 Tablespoons apple cider vinegar

Boil the potatoes for about 10 minutes and drain. While the potatoes are cooking chop the greens. I used my food processor so that the greens are finely chopped and there is no danger they will be stringy. Dump the hot potatoes on top of the greens and mix. Let the mixture cool somewhat. Add the onions and pepper. Combine the mayonnaise, mustard and vinegar. Pour over the vegetables and combine gently. Serve either at room temperature or chilled.

Adapted from recipes from Henry's Farm CSA

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