Spring is all about leafy greens for me. Not only because their vibrant color resonates with the Liver organ system, but because after a long winter of root veggies, soups, and stews, my tastebuds can’t wait for the crunch of fresh lettuce, the stimulating bitter flavor of dandelion greens, and the burst of nutrients in nettles and other herbs in bloom.
Here are a few of my favorite recipes to indulge in this Spring season. They are simple, quick, but loaded with nutrients. Enjoy!
Simple Spring Greens
This recipe can be used with any leafy greens in season. Mix it up with swiss chard, dandelion greens, collard greens, kale or even nettles. (Just remember to handle those nettles with care! Boiling takes the sting out!)
Serves: 4 Time: 15 minutes
- 1 lemon
- 2 tbsp organic, extra virgin, first cold-pressed olive oil
- Sea salt or mineral salt to taste
- Pepper to taste
- 4 cups freshly chopped leafy spring greens
- Add the juice of half the lemon to olive oil, salt, and pepper in a lidded jar and shake. It should be a nice, zingy dressing for your greens. Set aside.
- Fill a saucepan halfway with filtered water, and set to boil.
- Trim and cut the greens lengthwise and finely slice them.
- When water boils, add the greens and cook 3-4 minutes or less. The greens should be tender but retain their color. Turn off heat. Drain and let steam dry for 1 minute.
- Return to the pan, shake your dressing, and then gently toss with the greens.
- Remove from pan and serve immediately.
Recipe inspired by Jamie Oliver
Sautéed Spring Greens with Bacon and Mustard Seeds
Serves: 4 Time: 20 minutes
- 2 oz. thick-cut nitrate-free bacon
- 2 tbsp organic, extra-virgin, first cold-pressed olive oil
- 1 large shallot, thinly sliced
- 1 hot red chile, seeded and finely chopped (optional)
- 1 tbsp yellow mustard seeds
- 1 1/4 lb spring greens like dandelion, mustard, collard, kale and spinach, stems and inner ribs trimmed, leaves cut into ribbons
- Sea or mineral salt to taste
- Pepper to taste
- 1 tbsp vinegar of choice – apple cider, red or white wine vinegar
- In a large skillet, cook the diced bacon in olive oil over medium heat about 3 minutes
- Add the shallot, chile, and mustard seeds, and cook until softened 2 to 3 minutes
- Add the greens, season with salt and pepper, and cook, until tender, 4 to 6 minutes. Greens should retain their vibrant color
- Stir in the vinegar and serve immediately
* Tips – instead of bacon, you could easily use sautéed chicken, prawns or salmon in this recipe
From Food and Wine