With the recent desert-like weather in Ann Arbor, our greens were not doing so hot. When plants such as lettuce, kale, swiss chard, and spinach are stressed, they "bolt" or send up their flowering stalk. This makes their leaves bitter and unappetizing, especially when eaten raw. In order to not waste our bounty of greens we hosted a bitter greens cooking workshop.
In addition to all of the greens, we harvested a huge onion and some garlic from the garden.
We even included kale-seed-pods, spinach flowers, and fresh coriander in the mix! After sauteing the greens in olive oil with onions and garlic, we added dressings and spices.
Dinner in the garden!