I have spinach, chard, lettuce, kale, cabbage, arugala, and much more.
Made some saag chickpeas last night with spinach, planning on cooking one of my favorites polenta with chard tonight, but I still have more leafy greens leftover.
Please share what a humble vegan should do with so many tasty leaves!
I'd do colcannon or kale chips for the kale. Budget bytes has a peanut noodle salad that uses 4 cups of cabbage in the recipe. There's a Korean side dish that's basically just spinach, sesame oil, and garlic.
I love colcannon, I also have some gorgeous potatoes, so that sounds good.
Peanut noodles sounds really good with napa cabbage.