15 Ways to Eat More Spring Greens
Eat more greens. They're delicious, they're good for you, and they're at their peak right now. Here are our three current faves that you need to try now: dandelion greens, Swiss chard, and mustard greens. Look for them at your local market or farmer's market.
Before preparing, chard needs to be washed thoroughly. Place chard in a sink full of water, swish it around, and wait a few minutes; the sand will settle to the bottom. Remove the leaves, drain the sink and refill it, then repeat the process. After cutting off the stalk where it meets the leaf, prepare the greens the same way you would spinach.
TRY IN: Broth or risotto, or sauteed with garlic and dried crushed red pepper.
Recipes
Roasted Garbanzo Beans and Garlic with Swiss Chard
Swiss Chard with Olives and Lemon
Bacon and Swiss Chard Pasta
Chard and Salami Frittata
Leaves should be rinsed, dried thoroughly, and stored in an open plastic bag. They'll keep for a few days in the fridge.
TRY IN: Soups and braises. Raw, they're great as a bed for grilled steak or tossed into pasta with olive oil, dried crushed red pepper, and Parmesan cheese.
Recipes
Dandelion Salad with Roasted Peppers and Goat Cheese
Dried Fava and Potato Puree with Dandelion Greens
Sausage Risotto with Spring Greens
Chicken and Spring Greens Gratin
Mustard Greens
Mustard greens will keep for a few days in the fridge if sealed in a plastic bag.
TRY IN: Vegetable soup or a saute, where combining mustard with other greens will soften that peppery kick.
Recipes
Smoky Greens and Beans
Spring Greens and Lima Bean Soup
Mustard Greens Pesto on Pasta with Shiitake Mushrooms and Smoked Mozzarella
Potato, Greens, and Goat Cheese Quesadillas
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