CSA Weekly + Wilted Green and Pea Salad

Stuffed Portobellos 071

Ah, more greens. (I must admit, I’m getting a bit sick of them!)

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The one fun new item this week was fresh garlic! Not sure what I’ll do with it just yet.

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One of my favorite things about our CSA is the weekly newsletter we get.

Besides listing what to find in your weekly bag, there is usually a little article about produce or local farming, news about the farm, and then a few recipes on the back. When I’m stumped for what to do with our bag of greens, I always make sure I check out their recipes. Last week, one in particular caught my eye!

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Wilted Greens and Pea Salad

1 Tbls olive oil
2 cups pea pods
1 Tbls fresh mint, chopped
4 cups greens, thinly sliced (I used chard)
salt and pepper to taste

Heat oil in a large skillet to medium low temperature. Add peas. Stir to coat with oil. Cover skillet and cook, about 5 minutes. Stir occasionally. Add mint then stir in greens. Cover and cook for one minute. Remove from heat and season with salt and pepper.

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Yep, that’s the green mess that I paired with last week’s grilled peppers and eggs. It made for a nice light lunch – the fresh mint was the key. (Boy, am I glad to have my fresh herbs!)

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One Response

  1. The pea salad looks nice and fresh for the summer – will try it out! 🙂

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