Maine Harvest for Hunger

Recipes: Choosing, Storing and Using Fresh Produce

Home: Recipes

Beets

Broccoli

Cabbage

Carrots

Cucumbers

Green Beans

Greens

Lettuce

Potatoes

Tomatoes

Winter Squash

Greens

Spinach, Swiss Chard, Beets Greens, Collard Greens, Mustard Greens

Choose: Crisp leaves with a good green color and fresh odor. 1 pound of fresh greens will cook down to 1 cup, about 2 servings.
Store: Greens should be stored in the refrigerator in a plastic bag and are best if used within 3 days.
How to use: Wash well to remove grit and sand. For a delicious side dish steam greens in a saucepan for 2 minutes using just the water that clings to the leaves. Small beets are usually left attached to beet greens and will take 10 – 12 minutes to cook. Greens can also be added to stir-fries and soups. Spinach and young Swiss chard can also be eaten raw. Add to tossed salads for extra color.

Recipes:

Crustless Spinach Pie

Spinach Potato Pancakes

Spinach-Rice Casserole

For more recipes and nutrition and preparation information, visit the Beet Greens, Bulletin #4252 – part of UMaine Extension’s Vegetables and Fruits for Health series – and Facts on Edible Wild Greens in Maine, Bulletin #4060.

To learn how to preserve greens, visit the Let’s Preserve Leafy Greens, Bulletin #4040 – contains recipes.

Questions?

For more information about Harvest for Hunger, contact your local county Extension office or complete and submit our contact form.

Contact Us

Support Maine Master Gardener Volunteers

Donate Today