In honor of my trip to San Diego tomorrow—and the fact that nobody has been to the Farmers’ Market and it’s sleeting—here’s what we’re eating tonight!
First, some notes: younger, smaller greens are always better! Kale (all varieties), Swiss chard, beet and turnip greens are all interchangeable for our purposes. Arugula and escarole will also work very well with even less “cooking” time. And we’re approaching one of the best parts of spring—dandelion greens! (If you don’t have any in your yard, you can buy them at markets or get some seeds and grow your own. Really!!!)