This week we had two harvests of greens. The first was 4 oz of lacinato kale. We finally tried the oven roasted kale recipe from Four Green Acres and it was delicious. We ate it along side pasta with tomato sauce, and ended up tossing it on top of the pasta for the next day's left overs.
The second harvest was 5 oz of swiss chard, and 1 oz of winterbor kale which took the place of beet greens in a beet risotto recipe. I picked some sorrel too but didn't end up using it so I'm not including it.
I've noticed this week with the freezing temps that the greens that touch the glass are getting cold burned. I'm not sure what to do except cut back those leaves. Unfortunately the winterbor kale is tall for the cold frame, though thankfully shorter than my lacinato. Maybe it will start bushing out to the side if it can't put on new foliage on top.
You can see what other gardeners are harvesting at Daphne's Dandelions.