Fight Salad Fatigue With Two Spring Greens Recipes

Photo Credit: Mette Nielsen

Two recipes (that work even better together) to help refresh your spring menus. Fresh quick sautés are a bold, bright spring dish and one of the best ways to fight off salad fatigue. The bright, fresh, refreshingly bitter taste of spring greens helps balance the heat and richness of this lush potato dish. It’s great with grilled chicken or lamb or add asparagus and snap peas when they come into season.


Sauteed Spring Greens with Olives and Almonds

Serves 4



2 tablespoons olive oil

4 cloves garlic, sliced

Generous pinch red pepper flakes

10 cups torn mixed spring greens (dandelion, spinach, turnip, etc)

Coarse salt

¼ cup kalamata olives, sliced

1 tablespoon fresh lemon juice, to taste

¼ cup Marcona almonds



Heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring often until it softens, about 2 minutes. Add the red pepper flakes and the greens, one handful at a time, stirring until wilted, and season with sprinkles of salt. Continue cooking until the greens are wilted and soft, about 3 to 5 minutes. Stir in the olives, lemon juice, and toss to combine. Taste and adjust the seasonings. Toss in the almonds..


Indian Spiced New Potatoes with Spring Greens

Serves 4 to 6



1 tablespoon vegetable oil

1 large onion, chopped

2 teaspoons good quality curry powder

½ inch piece fresh ginger, grated

1 pound new potatoes, cut into 2 inch pieces

1 cup coconut milk

3 cups mixed spring greens

Juice of lime, to taste

1 teaspoon honey, or more to taste

Salt and freshly ground black pepper to taste



In a large deep pot, heat the oil and sauté the onion until soft. Add in the curry and ginger and cook or a few seconds then add the potatoes and coconut milk. Simmer the potatoes until they are fork tender, about 5 to 10 minutes, depending on size. Stir in the greens and allow them to wilt for a few minutes.