Even More Uses for Summer Greens


Tis the season of abundant summer greens, as you may have noticed at the farmers market or in your own garden. We have plenty of fresh collard greens, kale, and rainbow chard here at the farm. While these bundles of greens are beautiful, they have some cooks scratching their heads about how to use them in the kitchen. We have been sharing some new and tasty ways to help these greens find their way to your plate – check out previous recipes for Grated Summer Salad, Mint Kale Smoothie, and Collard Sushi Wrap. This week we were back in the kitchen to find new uses for your greens galore.

Our latest kitchen endeavors with collard greens and kale yielded recipes for a delicious summer salad and a refreshing, dessert-inspired smoothie.

If you try out a recipe, don’t forget to take a picture and tag it on Instagram @thefarmatstjoes!

Rainbow Collard Salad  

Try making this recipe the day before serving to allow the collard greens to tenderize overnight.

For 6


  • 4 cups collard greens, ribs removed and sliced into thin ribbons
  • 2 cups apples, diced
  • 2 cups carrots, shredded
  • 1 cup golden raisins
  • ½ cup pecan pieces
  • ½ cup red onion, diced
  • ¼ cup extra virgin olive oil
  • 4 tablespoons apple cider vinegar, divided
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • ¾ teaspoon salt


In a large bowl, toss the diced apples with 2 tablespoons of the apple cider vinegar to prevent browning. Remove the ribs of the collard greens then roll each leaf to cut into thin ribbons, as shown, and add to the bowl, along with the carrots, golden raisins, pecans, and red onion.


In a smaller bowl, whisk together the remaining 2 tablespoons apple cider vinegar, olive oil, Dijon mustard, honey, and salt. Stir this thoroughly into the salad ingredients. Refrigerate 1 hour to overnight before serving.



Key Lime Pie Smoothie

This tart summer treat is full of healthy fat, vitamin K, and vitamin C! KeyLimeIngreds

For 1


  • 1 cup milk of your choice
  • 1/2 avocado
  • 2 limes, juiced
  • 2 handfuls of torn kale
  • 1-2 tablespoons honey
  • 1 1/2 cups ice


In a blender, combine the milk, avocado, lime juice, kale, and honey and blend on high until smooth and no large pieces of kale remain. Than add the ice and blend again.

Tip: if this recipe is too tart for your taste, try adding half a banana or a teaspoon more honey!



What are some of your favorite recipes with summer greens?

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