Plenty of dishes can benefit from the plethora of spring greens
I start looking for spring greens as early as February. Plenty of rain and some sun produce a wide assortment of tender, edible leaves and new plant growth.
Arugula thrives in cool weather and is one of my favorite greens to use in salads or sandwiches and for topping pizzas and pasta dishes. When picked young, its spicy-peppery flavor complements many dishes and only becomes overpowering when leaves are left to grow more than three inches long.
The name arugula stems from its European heritage, but it’s commonly found under other labels – roquette (French) and rocket (English). Italian cuisine typically uses Parmesan cheese to complement the rich flavor of the arugula and makes a quick side dish by combining arugula leaves, olive oil and shaved Parmesan. Heat tends to mellow the peppery taste, and like other greens, it can be sauteed in a little olive oil with thinly sliced or minced garlic.
Spinach is found almost year-round at the markets, but early season spinach is top notch – small, tender leaves and stems, minimal bitterness and a slightly sweet taste. This is my go-to for a salad and even a smoothie.
Never pass up the fava greens. Fava plants grow quickly to reach four to five feet in height and produce prodigious amounts of green leaves that offer a slightly sweet and buttery bean flavor. The tender, broad, flat leaves and stems at the top of the plant can be harvested without damaging the plant’s ability to produce their fava bean pods. Enjoy the greens raw in a salad or pesto. Wilt them quickly like spinach to cook into quiche or use as a topping for pasta, toast or pizza.
Dandelion greens? Yes, dandelion greens are the leaves of the common dandelion – like the ones popping up in our gardens or flower beds, but cultivation practices have produced larger, thicker leaves with a less assertive flavor. Serving with a warm vinaigrette reduces bitterness and helps to tenderize the leaves. The greens may be harvested very early and used as microgreens.
All parts of the dandelion plant are edible. The flower buds may be pickled to use like capers, flowers are used to make wine, and roots can be roasted and ground to make root “coffee.” If using wild dandelions, make sure to verify no poisonous spray has been used on the plants.
Never give up the chance to purchase beets with greens attached. First of all, it indicates freshness and also offers another nutrient-rich green to enjoy. They need to be washed thoroughly in a sink or bowl of water and drained before using since they can be gritty.
Leave some moisture on the greens – it will be enough for cooking. Remove the leaves from the stems. Tear or chop the leaves into bite sized pieces and finely chop the stems so they cook evenly. Add to a pot, cover and cook over medium heat until wilted, approximately three to four minutes. Like spinach, beet greens cook down considerably to give you more flavor in every bite. I love to add these to fresh cooked pasta – delicious with a touch of pink coloring.
Spring Green Smoothie
1 cup mixed spring greens (arugula, spinach or fava greens)
1 cup frozen fruit (strawberries or raspberries)
½ cup Greek yogurt
½ cup fresh squeezed orange juice
Place all ingredients in a blender and blend for 30 to 45 seconds or until creamy. *Use fresh fruit if available and add a few ice cubes to the mixture. Makes about 2 cups.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, Faceboook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
Early spring greens such as arugula, spinach, fava greens and dandelion greens arrive at local markets as early as February, offering tender leaves prized for their fresh flavor, versatility and peak-season sweetness following winter rains and mild sunshine.
