I had these for the first time because they came in my first CSA delivery. I thought they were supposed to be big and tough, but mine were tender and almost like spinach. They could work in a salad but I sauteed them in some olive oil with garlic, salt, cracked pepper and put in a splash of balsamic vinegar toward the end. I really liked them. I have heard that greens like these are high in iron.

Anyone have any other good recipes for these? The one they gave me with them had ham hocks in the recipe and called for a lot of boiling. To me that just sounded plain awful. Maybe if I got some bigger and tougher ones it would have made sense to cook them for hours, but these were very young ones.

These would have melted if I had cooked them for a long time -- but they were good tonight in a frittata. I cooked them like spinach.

You can also use them any way you would turnip greens.
The ham hocks & cooking all day is the old fashioned down south country way of cooking them. They would put them on to cook before going to the field to work & when they came in to eat they would be ready.

I thought maybe they could be used like spinach -- thanks for confirming that. I will try those suggestions. Thank you!

Jen,

I often use them in place of rapini (broccoli rabe) in a sausage & pasta with rapini. Or in place of spinach. Or in KD's italian sausage soup. (I've learned that cooking them first then adding them to the dish at the end is the way to go to make sure that they are cooked through. This is especially important when they are more on the tough side.)

Laura