Spring is the time to lighten up. The first sprouts of spring are beautiful greens bursting from the earth ready to add freshness to your meals and lighten up your diet.
Spring greens vary from robust peppery flavors, bright citrus to more neutral flavors like spinach and parsley. Some greens to choose from are: spinach, arugula (peppery flavor), sorrel (citrus flavor), parsley, radish top, baby kale, baby swiss chard, dandelion and mint.
Harvesting and Cleaning Greens
Always harvest greens in the cool of the morning. A kitchen shears works nicely to cut the greens right above the soil line.
To clean greens spray with produce wash which can be a simple mixture of vinegar and water and rinse well. If greens are gritty, fill sink or large bowl with water; plunge the greens in the water and swish around to let the dirt settle.
Drain in a colander and place on a cotton towel to dry. If you have a salad spinner, spin them dry or just roll them up in the towel. Store in a sealed container or in a loose bag lined with a clean cloth in the vegetable drawer.
If sautéing greens right away just air dry a bit; the droplets of water will help steam them.
Sautéed Radish with Radish Greens
Radish greens and arugula are both peppery and bitter, they mellow slightly when cooked. Go ahead and use them interchangeably. You will be amazed how the flavor of the radish changes once they are cooked.
2 T coconut oil or 3 T butter
1 T grated ginger root
6 green onions finely sliced
¾ pound radishes quartered
4 to 5 cups radish greens or arugula, cleaned
2 T mint minced
- Heat skillet, add fat then ginger to flavor the oil, add radishes with a pinch of sea salt. Sauté for a couple of minutes.
- Add green onions and sauté until soft, add greens on top with a pinch of sea salt and mix. When just wilted turn off the heat.
- Spritz with juice of one half of a lemon and bit of zest. Season to taste with salt and pepper.
- Garnish with mint.
Recipe source: Jo Cessna Cooks