Sautéed Spring Greens & Perogies

This summer my mom and I decided to split a CSA (community supported agriculture) food share from a local organic farm. Every week this summer we’ll be picking up a big bag of freshly picked organic produce and I can hardly wait to see what we get! This was our first week and I came back with an array of spring produce including green onions, green garlic, mustard greens, radishes, kale, swiss chard, lettuce and arugula.

I had mostly been eating salads when my mom told me about the awesome dinner she’d made by sauteeing her greens with some perogies.

I gave it a try last night and it was absolutely delicious – and a great way to eats lots of healthy greens too! Garrett came in while I was cooking them up and wanted to know what smelled so good.

Sautéed Spring Greens & Perogies

Makes 4 servings · Printable Version

What you’ll need:

• 2 tbsp butter
• 2 stems green garlic, finely sliced
• 2 stems green onion, finely sliced
• 5-6 handfuls of mixed young spring greens (mustard greens, collards, bok choy, kale and spinach), stems trimmed and leaves cut into ribbons
• 12 perogies, frozen or fresh (try this easy recipe to make your own!)
• salt and pepper to taste

To cut the spring greens into ribbons, first stack some leaves on top of each other.

Roll up the leaves into a cigar and slice with a sharp knife on a diagonal. Continue with all the leaves until done.

Wash the green onions and green garlic and slice off the ends.

Slice thinly on a diagonal.

Melt butter in a skillet on medium high heat and saute garlic and onion until soft.

Add greens to pan and stir.

Continue to cook until all leaves are wilted.

Remove greens from pan and set aside. Cook perogies according to package directions (or recipe if you use homemade). For these ones, I boiled them while the greens were wilting and then pan fried them for 3 minutes and then flipped for another 3 minutes. Return cooked greens to pan and toss. Season with salt and pepper.

This turned out so good and really makes me look forward to what we’ll get next week in our food share. I can already see that this is going to make me get more creative in the kitchen this summer, and look beyond the usually produce I pick up at the grocery store!