Spring Greens

Cool season vegetables are tolerant of frost and wind, which explains their abundance in spring and fall.  After months of winter squash and root vegetables, a chlorophyll (green pigment) rich vegetable is a welcome reprieve!  Everything from salads to seared greens to…hmmmm.  Good question, what else can you do with spring greens?

What are spring greens?

First of all, let’s define spring greens.  Most commonly, they include arugula, chard, lettuces (Bibb, leaf, iceberg), frisee, radicchio, romaine, escarole, spinach, and dandelion (yes, the weed).  Flavors range from mild (iceberg, romaine) to earthy (spinach, romaine, chard), to bitter (arugula, escarole, frisee, radicchio, dandelion).

With the exception of chard, radicchio, and spinach, the remaining greens are quite delicate.  And therein lies the challenge of coming up with creative ways to serve these greens.  Being as delicate as they are, they simply don’t hold up well to heat. At least, not direct heat for long periods of time.

Spring greens beyond salad

Explore some unique ways to prepare your greens while simultaneously providing your body with a rich source of nutrients and your palate with pleasing flavors.

• Chard: Large and hardy, these leaves steam well and make a great wrap. Try these Goat Cheese, Lentil, and Brown Rice Rolls.
  • Make extra rice for use in a stir fry, with more spring greens, at another meal.  Vegetable Fried Rice with Eggs and Greens. 
•  Arugula: Make use of a large quantity of arugula (or spinach or dandelion), stems and all, with a batch of arugula pesto. Freeze extras in an ice tray and enjoy over the next 6 – 12 months.
• Radicchio: Quarter and roast wedges of radicchio, then top with balsamic vinegar. Between the acid in the vinegar and the roasting, bitter flavors will be tamed.  Roasted Radicchio and Balsamic Vinegar.
• Romaine: Prior to serving any spring soup (homemade or from a can), add chopped romaine.  The heat of the soup with lightly wilt the leaves while preserving just enough crispiness to add texture.  If you made arugula pesto, add a dollop of that in your soup too! Quick Veggie Soup with Spring Lettuce.
• Spinach: The leaves are firm enough to hold up well in a baked dish such as quiche. Veggies for breakfast?  Oh yes!  Spinach and Sun-Dried Tomato Quiche