Sylvie's Favorite Spring Greens

By Sylvie Ryan, our Culinary Educator

April has finally arrived and I find myself craving fresh greens and salads rather than the soups I’ve been enjoying throughout the winter. This time a year it’s easy to see that nature is very much in transition, but the vegetables that are available in our Produce Department are just the teasing signs of the wonderful abundance yet to come. Greens such as sorrel, kale and dandelion are just so inspiring! They give me a new-found creativity in the kitchen. Here some of my favorite ways to use them.

Creamy Cole Slaw with French Sorrel

I originally made this recipe for an in-store demo. I was very pleased when Roben Latham, our Produce Manager, suggested that I use French Sorrel in cole slow to add a hint of tartness that is absolutely refreshing and delicious. Sorrel is very versatile— try adding it raw to salads, or coarsely chop it and add it at the last minute to any soup. It’s also particularly tasty in cream sauces, and pairs perfectly with grilled salmon.

5 cups thinly sliced Green Cabbage
3 cups thinly sliced Red Cabbage
2 cups shredded Napa Cabbage
2 Carrots, julienned
½ Red Onion, thinly sliced
1 cup thinly sliced French Sorrel
1 Tbsp minced Garlic
1 cup Small Planet Organic Garlic Herb Dip and Spread (available in our Produce Department)
2 Tbsp Honey
2 Tbsp Rice Vinegar
1 Tbsp White Wine Vinegar
2 Tbsp Fresh Ginger
Salt and Pepper to taste

In a large bowl, toss together the cabbages, carrots, red onion, and sorrel.

In a separate bowl, mix together the garlic, Garlic Herb Dip and Spread, honey, vinegars, fresh ginger, salt and pepper. Whisk the ingredients together to obtain a mayonnaise style sauce.

Add to the sauce to the cabbage mixture and toss well. You may need to adjust the seasoning. Place in the refrigerator for about one hour. Enjoy! Serves 6.

Quick Roasted Kale Salad

I never tire of such delicious and unique greens. I make this dish at least once a week and find it very satisfying served as a light dinner fare, with a couple slices of good whole grain bread.

2 bunches of Kale (preferably purple), washed and patted dry
2 Tbsp Balsamic vinegar (you may use fresh squeezed lemon juice instead)
1 Tbsp Walnut oil
2 Tbsp shaved Parmesan Cheese
Salt and Pepper to taste

Preheat the oven at 400 degrees F. Spread the kale onto a baking sheet and bake for 20-25 minutes, or until the edges are starting to crisp. Remove from the oven and place on a large serving dish. Sprinkle with the walnut oil, balsamic vinegar, salt, pepper, and the parmesan. Voila.

Dandelion

I remember picking these greens in fields with my grandmother when I was a child. She truly taught me to appreciate very potent and different flavors, though I instantly loved the bitterness of the leaves. Dandelion greens are perfect in salads, or sauteed in olive oil and served as a side to meat or fish.