Greens
Tough times call for tough greens. Or tender ones. Doesn’t matter. But this basic recipe adds tons of flavor and nutrition, and you can easily use whatever is left in the garden, grocery, Instagram or even sidewalk. That’s right, if you Kindle a book like Pascal Bauder’s “The New Wildcrafted Cuisine,” you’ll see that spring brings many foraging options to cities and suburbia. Wash your pickings well, leave some for others, and add to this recipe.
Ingredients
- 2-3 pounds greens (kale, dandelion, chard, mallow, purslane, etc.)
- 3 cloves garlic, chopped
- 1/3 cup extra virgin olive oil
- ½ t salt
- 1/2 t red pepper flakes
- 1 anchovy filet (optional)
- lemon wedges
Instructions
- Wash your greens well. In a large pot or skillet, bring enough water to the boil to keep them submerged. Add the greens and boil until tender, about 3-5 minutes. Any tough parts can stay in longer. Drain, but reserve a scoop of water for later. When cool enough to handle, chop the greens roughly.
- In the same pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes and stir a few moments until fragrant.
- Don’t let the garlic burn. Add the anchovy and mash around until it dissolves. (This part is food magic.) Add the chopped greens.
- Now sauté everything until well mixed, and add a bit of pot water back into the greens to keep things juicy. Serve warm or room temperature with a wedge of lemon.
