Greens come in an amazing range of flavors:
Great for adding to a salad with mild to sweet flavors: baby bok choy, totsoi, hon tsai tai, vitamin greens, tokyo bukana
To add spice to your salad: mizuna, arugula, mustards
Great for adding to smoothies: vitamin greens, totsoi
Great sauteed: totsoi, mizuna,baby bok choy, hon tsai tai
They substitute well for other greens. Try using tot soi in recipes instead of spinach.

How to store your greens:
Make sure to keep the greens in a plastic bag that is closed. The reason leafy greens (and other vegetables) wilt is because they loose moisture. Your refrigerator acts as a dehydrator, pulling moisture from it's contents. If you keep the greens closed inside a plastic bag, it will keep the moisture in. If you prefer cloth bags, make sure to keep the bags moist at all times.

Mustard Greens + Paneer with Indian Spices
from 20 dollar, 20 minute meals by Caroline Wright

2 tbsp oil
8 oz. paneer cheese ( or substitute firm tofu)
1/2 tsp garam masala
1/2 tsp ground turmeric
1/4 tsp ground cayenne pepper
1 bunch mustard greens ( or use arugula)
Serve with naan bread or cooked rice

Directions: 
1) Heat oil in a large skillet over medium-high heat. Add paneer cheese, cut into 1-inch cubes, and fry until golden, 6-8 min; transfer to plate. 
2) Place masala, turmeric, and cayenne in the skillet, and toast until fragrant, about 30 seconds. Add coarsely chopped mustard greens and cook, tossing occasionally, until wilted and tender, 5-7 minutes. Stir in the paneer and serve with the naan or rice. 

Arugula Salad with Beets and Goat Cheese:

Arugula
Beets, sliced and pan fried or roasted
Crumbled Goat Cheese
Walnuts

Dressing:
Balsamic Vinegar
Olive Oil
Scallions, chopped
Honey
Salt and Pepper to taste

Directions
1) Combine Dressing ingredients in bowl.
2) To roast beets, set oven to 450. Dice and toss in dressing. Place on roasting pan and cook until tender, about 20 minutes.
3) To pan fry beets, oil pan and add sliced beets when oil is hot enough. Flip beets to other side and set aside when tender.
4) Prepare arugula, goat cheese and walnuts in bowl and toss with Dressing. Add beets and enjoy!


Wilted Asian Greens: Serves 6

1/4 cup rice vinegar 
3 tablespoons soy sauce 
2 1/2 teaspoons sugar 
1 1/2 teaspoons finely grated peeled fresh ginger 
1 1/2 teaspoons Asian sesame oil 
6 cups sprouts of any kind...or more greens! (3 oz) 
6 cups tatsoi (3 oz) 
6 cups mizuna (3 oz)
Sesame seeds (or chopped almonds would work, too) (optional)

Directions
1) Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). 
2) Pour hot dressing over greens in a large bowl and toss well. Add sesame seeds or almonds if desired. Serve immediately.


Arugula Pesto: Makes 1 heaping cup

2 cups of packed arugula leaves
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, minced
1/2 teaspoon salt

Directions
1) Toast the nuts in a pan over medium heat until
 lightly brown (optional...raw nuts are okay, too).
2) Combine the arugula, salt, walnuts, roasted and 
raw garlic into a food processor. Pulse while drizzling
the olive oil into the processor. 
3) Remove the mixture from the processor and put it into a bowl. Stir in the 
Parmesan cheese.
Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.


Chilled Sesame-Ginger Tot Soi: Serves 4
From New York Times, 1995 via Big Oven.com

1 ½ lbs totsoi, washed
Salt and pepper
1/3 cup soy sauce or tamari
1 tablespoons sugar (optional…I use honey instead)
¼ cup white vinegar
2 tablespoons sesame oil (I like toasted sesame oil)
1 tablespoons ginger, minced
¼ cup sesame seeds (cashews would work too)
Hot pepper to taste (oil or hot sauce)

Directions
l) Bring a large pot of salted water to a rolling boil. Add the tatsoi, blanch for I minute, drain, immediately plunge into ice water to stop the cooking process, and drain again. 
2) In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season to taste with salt and pepper. 
3) In a large bowl, combine the tatsoi and dressing, and mix well. 
4) Refrigerate until well chilled, garnish with sesame seeds and serve. 


Spaghetti alla Carbonara with Leafy Greens: Serves 2
from cucinagirl 

4 ounces whole wheat spaghetti
2 eggs
1 ounce freshly grated parmigiano reggiano
1 large bunch greens (vitamin greens, tot soi, hon tsai tai, mustards, etc.)
2 teaspoons olive or grapeseed oil
1 ounce bacon, finely chopped
5 small garlic cloves, whole with skins removed
freshly ground black pepper
salt

Directions 
1) Set a large pot of water to boil. Beat the eggs in a bowl. Set aside.
2) To prepare the greens, remove the tough ends of the stalks (if any) and roughly chop the greens. 
3) Heat 2 teaspoons oil over medium-high in a 12-inch skillet. When the oil is hot, quickly sauté the greens with a couple pinches of salt. (This should be fairly quick, almost like stir-fry.) When the greens are wilted, remove from pan and set aside. Lower heat to medium. 
4) Add the bacon. When the fat begins to render, add the garlic cloves. Sauté, stirring occasionally until bacon is cooked and garlic is browned. Remove from heat. Remove garlic and press through a garlic press or chop. Add back to pan.
5) In well-salted, boiling water, cook the pasta until al dente. Before draining, scoop out about ½ cup cooking water. Drain pasta.
5) Return the pan to medium heat. Add pasta to and about ¼ cup cooking liquid to bacon. Toss over heat for 1-2 minutes. Remove from heat. Add half of parmesan and beaten eggs and quickly toss to coat pasta. If needed for desired consistency, add a bit more cooking water. Add lots of ground black pepper, most of the remaining parmesan, and the greens. Toss to combine. 

Serve immediately topped with a sprinkle of parmesan cheese.



Sauteed Vitamin Greens: Serves 4
from cucinagirl.com

1 bunch vitamin greens (washed, trimmed, and roughly chopped) 
1/2 red onion (sliced) 
1 tablespoon olive or grapeseed oil 
salt and pepper

Directions
1) In a wide Dutch oven or  deep sauté pan, heat oil over medium heat.  
2) Add onion and a pinch of salt.  Sauté, stirring frequently, until onions are translucent and just begin to caramelize, about 5 minutes.  
3) Add vitamin greens and toss until the greens begin to wilt.  Continue to cook, stirring occasionally, until greens reach desired tenderness, about 5 to 10 minutes. 
4) Season to taste with salt and freshly ground pepper.


Lentil Stew with Mustard Greens and Sausage: Serves 4
from Real Simple, 2013

1 tablespoon olive oil
3/4 lb italian sausage, casings removed
2 medium onions, chopped
2 cloves garlic, chopped
6 cups chicken broth
6 cups torn mustard greens, loosely packed
1 lb sweet potatoes, peeled and cut into 1 inch (I'm sure potatoes would work, too)
1 cup dried lentils
salt and pepper

Directions
1) Heat the oil in a large pot or dutch oven over medium high heat. Add the sausage and cook, breaking it up as you go, until browned, 8 to 10 minutes.
2) Add the onions and cook, tossing occasionally, until beginning to soften, about 5 minutes.
3) Add the garlic and cook until fragrant, about 1 minute.
4) Add the broth, mustard greens, sweet potatoes, lentils, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. 
5) Bring to a boil, reduce heat, and simmer, partially covered, until lentils and sweet potatoes are are tender, 30 to 35 minutes. 


Extra Green Green Goddess Dip 
From Bon Appetit January 2011

2 cups greens (1 large bunch equivalent) A mix of different greens would work
1/2 cup fresh basil leaves
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 teaspoon grated lemon peel
1/2 cup mayonnaise
1/4 cup creme fraiche or sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
1 garlic clove, peeled
Assorted cut up vegetables and chips for dipping

Directions
1) Combine greens, basil, chives, tarragon, and lemon peel in food processor and blend for 5 seconds.
2) Add mayo, creme fraiche, lemon juice, mustard, and garlic. Blend until garlic is well incorporated, scraping down the sides of processor occasionally.
3) Season dip with salt and pepper. Transfer to bowl.


Mixed-Greens and Sausage Soup with Cornmeal Dumplings : Serves 6 
From Bon Appetit January 2011

Dumplings:
3/4 cup all purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 1/2 tablespoon butter, melted
1/2 cup chopped onions
Soup:
2 tablespoons olive oil
1 1/2 cups chopped onion
4 garlic cloves, pressed
4 bay leaves
1 tablespoon fresh thyme, chopped
1 lb andouille sausage, sliced into 1/4 inch thick rounds
6 cups chicken or vegetable broth
2 14.5 oz cans diced tomatoes in juice or equivalent of your own canned tomatoes or fresh ones
1 teaspoon hot pepper sauce (chopped fresh hot peppers)
1/8 teaspoon ground allspice
12 oz mixed greens (any thick stems cut away)

Directions
Dumplings:
1) Whisk flour, cornmeal, sugar,baking powder, and salt in medium bowl. Stir in milk and butter, then onions. 
2) Let stand 1-2 hours. 
3) Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings. Set on plate or tray lined with plastic wrap (so it won't stick) and set aside.
Soup:
1) Heat oil in large stock pot over medium heat.
2) Add onion and garlic, bay leaves and thyme. Saute until onions are tender, about 5 minutes.
3) Add sausage; saute 3 to 4 minutes.
4) Add broth, tomatoes, hot sauce and allspice and bring to simmer, stirring occasionally.
5) Add greens once soup is simmering. Cook uncovered for 10 minutes.
6) Drop in dumplings. Cover and reduce heat to low. Simmer until dumplings are cooked through, 20 to 25 minutes.
7) Season with salt and pepper.



Greens (top): Mizuna, Baby Bok Choy, Arugula, Red Mustards, Totsoi (below the mustard)
Greens (bottom): Vitamin Greens, Tokyo Bekana, Hon Tsai Tai
Salad Greens