Spring is the time to really enjoy greens! They are new, tender, they have a real mild flavor and they are really versatile. You can take spring baby greens and you can throw them in a salad, chop them up and put them into soups, a quiche, an omelette or just sautéed. There are just so many ways you can use them and enjoy them!
Nutritionally greens are all very well packed with nutrients like magnesium, potassium, B vitamins, calcium, iron, a lot of the nutrients that we don’t normally get in the typical American diet; you can find in greens.
You can also find lots of phytochemicals that protect us from diseases like macular degeneration, heart disease, and cancer. Phytochemicals come by names such as: Lutein, Beta-carotene, Flavonols, and more.
One of the things I love to do is shop at the farmers market, where I can often find varieties of greens that I cannot find at the grocery store. On this trip to the farmers market I found baby bok choy, wild baby arugula, baby kale, spinach and baby chards.
To learn more about spring greens and to view a quick demonstration on how to sauté baby bok choy, click on the video. Or feel free to click on the links below for some additional recipes to prepare more delicious and nutritious greens this spring!
Download the Arugula Salad with Citrus and Quick Pickled Onions Recipe: arugula-salad-with-citrus-and-quick-pickled-onions.pdf
Download the Spring Green Tostadas Recipe: spring-green-tostadas.pdf