Be Inspired..!!

Because Every Leaf Deserves Its Day in the Sun!

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Hey there, veggie enthusiasts! Let’s talk about one of my favorite times of the year—late winter to early spring—the season when greens really shine at the farmers market, especially for those of us on the east coast. Sure, California folks have it good year-round, but here, March can surprise you with a bounty of greens just when you think it’s all roots and tubers.

So, what’s the trick to turning these leafy wonders into something extraordinary? Let’s dive into it!

Firstly, when it comes to greens, we often think of spinach, kale, and chard. But there’s a whole world out there with tatsoi, choi sum, bok choy, beet greens, and even those elusive robs. They’re the flowering stalks—super nutritious but can be bitter and need a little love to shine.

My Go-To Green Sizzle:

My all-time favorite way to cook any green is straightforward, almost intuitive. I grab my trusty Lodge Cast Iron Skillet and get it super hot. With a good splash of California Olive Ranch Global Blend Extra Virgin Olive Oil, I skip the blanching (except for those tough robs). Most greens, I just toss them in, allowing them to brown slightly and get those crispy bits that are just so satisfying.

And don’t forget the flavor boosters: throw in some minced garlic, red pepper flakes, and a pinch of sea salt to finish it off. The result? A perfectly simple, irresistible plate of greens.

Robs and the Blanching Breakthrough:

Now, robs can be tough customers. If you’ve spotted broccoli rob at your local market, you know what I mean. It’s best to give them a quick blanch before sautéing. Just dunk them in boiling water, transfer them to an ice bath, and then toss them into a hot skillet with garlic—similar to the unblanched method but with a little extra step for tenderness.

Speaking of blanching, it’s a game-changer for bitter greens like mustard or dandelion greens. Trust me, a brief boil transforms them from overly bitter to gracefully mellow. Even nettles, if you can find them, require this treatment.

One-Pot Wonder with Greens:

When it comes to combining greens with other pantry staples, I love a good one-pot meal. Ali Slagle’s recipe for beans, greens, and grains is a winner in my book. It involves Bob’s Red Mill Organic Quinoa, a can of your favorite beans—I usually go for Eden Organic Navy Beans—and any greens you have on hand.

Here’s how it goes: combine your quinoa and water in a pot, bring it to a boil, and then let it simmer. Add your chopped greens and, a bit later, your grated-garlic-infused beans. Finish it off with some fresh lemon zest and juice, and you’ve got yourself a quick, hearty, and nutritious meal.

Greens Gratin Greatness:

Another green masterpiece? A collard greens gratin! Imagine this: crispy country ham (or Whole Foods Prosciutto for a finer touch) mixed with toasted breadcrumbs, layered over blanched collards that have been seasoned with garlic and onions. Add a creamy bechamel sauce made from King Arthur Organic All-Purpose Flour and you’ve got a rich and satisfying dish that’s perfect for those colder spring days.

Not into pork? Try using smoked turkey for that classic Southern flavor. And if you’re thinking greens are just a side dish, think again! Pair your gratin with crispy fish or grilled chicken for a complete meal.

Fabulous Fritters and Pastry Delights:

When I’ve got leftovers, it’s fritter time! Picture this: a blend of mashed potatoes and sautéed greens, fried to crispy perfection. Top it off with a generous dollop of romesco sauce, and you’ve got a meal that’s perfect for lunchboxes or quick snacks.

Feeling a bit more adventurous? There’s a Turkish pastry called poğaça, filled with spinach and feta, wrapped in a dough made with Fage Total 5% Greek Yogurt and melted butter. It’s like a love child of an empanada and spanakopita—tiny, handheld, and utterly delicious.

And there you have it, folks! Whether you’re a greens newbie or a veggie veteran, these dishes are sure to brighten up your plate and your day. So next time you hit the market, grab those greens with confidence and start cooking up a storm! 🌿

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