5 quick and easy ways to enjoy spring greens.
For a zesty pesto, substitute watercress, arugula, dandelion greens, or mustard greens for the traditional basil.
Spring greens like arugula are a natural enjoyed raw in a salad, and are perfect with other spring-market finds like citrus, strawberries, asparagus, radishes, and spring onions. Drizzle with a light vinaigrette, or just a squirt of lemon juice and a bit of extra-virgin olive oil. Great with a sprinkle of chèvre or crumbled bacon.
Green up a sandwich or wrap by replacing lettuce with zippy spring greens, like arugula, watercress, or mustard greens. The spicy greens are great with cheese, avocado, meat (like smoked turkey or bacon), and creamy spreads like hummus.
Quickly sauté any spring greens with a little extra-virgin olive oil, beginning with some minced pancetta or bacon if you like. Drizzle with a touch of vinegar or a squirt of fresh lemon juice to finish, and season with salt and pepper.
Add chopped fresh greens to a broth soup, such as miso soup or hot-and-sour soup. They will wilt quickly and add a delicious flavor. They’re a great addition to a bean soup as well.
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Fire up your salads and other dishes with the peppery flavors of watercress, dandelion greens, mustard greens, and arugula.
Use these healthy dressings to create tasty salads all summer long.