The earth is waking up, the blanket of cold white snow has melted, the stark, solid trees have blossomed, tender green leaves adorning their branches. Flowers turn their face to the spring sun, butterflies sleepily float through the warm breeze. The days are longer, the nights are shorter and New Englanders everywhere eagerly await the arrival of our heavenly summer crops, like strawberries, peaches, and blueberries. During this waking time there is another group of crops, a more humble, practical hero. They don’t get the same amount of recognition as their luxurious summer cousins; you’d be hard pressed to find them at a barbecue and most casual restaurants. Their dark leaves are sturdy, nutrient dense, and generous. Their roots permeate the rich dark soil, drawing up nutrients, awaiting the day they’ll be picked, transported, purchased, prepared and enjoyed, this is the life of a bitter green.
Just as the earth wakes up this time of year, so do our bodies, perhaps we crave more fresh foods and are satisfied with lighter meals. Bitter greens are one of the first crops to come up in the spring and perfect for New Englanders as we adjust to the change of season. Bitter greens fall into the category of ‘leafy greens.’ Usually dark in color, they are the edible leaves of a plant. Bitter greens are astringent and slightly mucilaginous, meaning they have a sharp flavor and slight mucous-like quality. This combination hydrates the gut and promotes optimal digestion. In short, you’ll feel great after eating these delicious greens! Amongst these pragmatic vegetables is my favorite flower, the dandelion! You may be surprised to find out that this “pesky” spring weed is actually edible! We see them everywhere in the spring, jumping up through cracks in the sidewalk, and flooding fields and open grassy areas with dots of bright yellow.
Other bitter Greens Include:
Arugula
Beet Greens
Broccoli Rabe
Endive
Collard Greens
Kale
Spinach
Escarole
Frisee
Mustard Greens
Radicchio
Turnip Greens
All of these you can find at our farmers markets or your local farmstand. There are many different ways to prepare these greens. They can be sautéed, put in soups, or eaten raw in salads and sandwiches. I have two personal favorites that are simple and delicious, a perfect way to start cycling bitter greens into your diet. Both of my recipes I like to eat for breakfast but can be eaten at any time.
Frisee with Lemon Dressing and a Fried Egg
This recipe is compatible with Frisee, spinach, or arugula!
1. Heat a tablespoon of olive oil in a small sized pan
2. Crack an egg into this pan and fry it to your taste
3. While the egg is cooking rinse two cups of frisee and tear it into smaller pieces in your hands
4. Throw the greens in a bowl and gently toss with a lemon dressing
5. Top it off with your fried egg, salt and pepper, Enjoy!
Sautéed Greens with Veggie Sausage
This recipe is compatible with swiss chard, or kale!
1. Heat 1-2 tablespoons of olive oil in a large pan over high heat
2. While the oil is heating chop up one clove of garlic or 1/4 an onion, into small pieces and toss them in the pan
3.Immediately after, add you’re sausage of choice, If you are using veggie sausage, you can place small pieces into the pan, if you are using meat sausage wait to cut it until it has been fully cooked
4. Turn the heat down to medium-low
5. While your garlic and sausage are cooking wash and chop your greens, use more than you’d think to, they will cook down quite a bit, I use about 4-5 cups of raw greens
6. Add in your greens to the pan and cover with a lid. Cook until greens are tender but not mushy.
7. Serve this meal in a shallow bowl and top with some parmesan cheese!
Pair these delicious breakfasts with a fresh sliced orange for a lighter meal or with roasted vegetables like sweet potato and squash for something heartier. Enjoy!
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