1.0People's Food Co-ophttps://peoplesfood.coop/newsiteGraphics Coordinatorhttps://peoplesfood.coop/newsite/author/graphics/Cooking with Greens - People's Food Co-oprich600338<blockquote class="wp-embedded-content" data-secret="kbZiqDzTkw"><a href="https://peoplesfood.coop/newsite/2022/07/11/cooking-with-greens/">Cooking with Greens</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://peoplesfood.coop/newsite/2022/07/11/cooking-with-greens/embed/#?secret=kbZiqDzTkw" width="600" height="338" title="“Cooking with Greens” — People's Food Co-op" data-secret="kbZiqDzTkw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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http://peoplesfood.coop/newsite/wp-content/uploads/2022/07/Cooking_with_Greens1_0.jpg715477By: Tara Duggan We seem to have a complicated relationship with leafy greens—the kale, Swiss chard, and turnip and dandelion greens that are now so prevalent in the produce section. On the one hand, nutrition experts keep telling us to eat more of them. On the other hand, many find them somewhat intimidating or have […]