Yikes,,,, that would be a little spendy for my crew lol.

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I have sucker tattood on my forehead

he's in georgia and should have NO PROBLEM finding greens! Its a southern thing :

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My name is Liz
Do what's best for the animal, not what's best for you.

greens are nasty, lol. Up here we pay a ton because apparantly they are gourmet Scary thought of those things being gourmet, lol

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I have sucker tattood on my forehead

I'm not having a problem finding greens. It's preparation and spoilage. I've come across a somewhat satisfying solution. It's a manual onion dicer. You place a slice of onion on it and push the top on it and it dices it into 1/4" x 1/4" cubes.
So instead of onions I use collards and squash. The problem is these veggies don't dice as well as onions. If you put more than a small piece of a leaf of collards on it, it will jamb. so it's a little time consuming, but those little squares of collards keep a lot longer than if it were shredded. Ive been buying the "No waste" collards that come in a bag already prewashed and cut into approximately 1 1/2" X 1 1/2" squares and yellow squash. This week I figured I"ll change to Turnip greens and Zucchini.
My Igs are still pretty small. It's been challenging to get the veggies portions down small enough for them to eat. Once they get bigger, It will be less of a problem and when they are adult size, I don't expect any problems at all.
And Yes I do soak the repcal before feeding.

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Git'er Done!

dont change the collard and mustard greens,, keep those always,, they are your basic staples, just add some of the other stuff to them. But watch how much zuccini you feed them,, it is not recommended as an everyday thing,, just once in a while.

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I have sucker tattood on my forehead

What about turnip greens?

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Git'er Done!

You pay a ton because you live in a cold enviroment and they have to be shipped in. Anything that is not native to ones region is "Gourmet".
greens are only nasty if you don't season them. The Southern way is to boil them with a slice of bacon and of course salt. Tastes a lot better than it is healthy.

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Git'er Done!

sounds nasty,, and like a heart attack waiting to happen, lol

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I have sucker tattood on my forehead

Turnip greens are fine everyday fare as well. And I think the label "gourmet" is just a transitory thing based on whether it is common place in your area.
For instance I was greatly surprised to find that dandelion greens were regarded as gourmet. Here they are WEEDS!
And for years people made fun of the Cajun people because they ate virtually anything that they could scoop out of the swamp and loaded it up with spices to cut the taste.
Now Cajun food is "Haute Cuisine" loved by yuppies everywhere!

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Merlin,
What's Life Without A Little Magic!

Well, It's not nasty. It tastes about as good as greens can get. It might give you a heart attack though.
You have to remember, greens are a Po mans food.
Alot of the southern styles of "Cookin'" came after the civil war. The south was plunged into poverty for a time. One had to eat what one could stomach. Greens are better than grass.
Towards the end of WWII, The German population were living off of turnips. I'm sure there are some good German recipes for turnips out there.

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Git'er Done!