Greens and Herbs
Photo by Holly A. Heyser
Most of the time I serve herbs as an accompaniment to other dishes, but I feature greens a lot in my cooking — especially in winter and spring.
I don’t include the full recipe here, but her is my go-to method for cooking greens: Saute them in olive oil with salt, garlic, chile and maybe a little broth or wine. Cook over high heat and toss around until the greens are wilted by still vivid. Serve at once.
- Summer Borage Soup
- Borage Chimichurri (hosted on my About.com Fish Cooking site)
- Borage Ravioli, a Ligurian Pansotti
- Stinging Nettle Ravioli, made with rye flour in an authentic Northern Italian style
- Strettine, a sort of nettle linguine from Emilia Romagna
- Nettle Pesto, with pine nuts and garlic
- Nettle Risotto, with butter and cheese
- Pesto with Almonds, Ramps and Oregano
- Ramp and Parsley Pesto (hosted on Simply Recipes)
- Sweet and Sour Ramps, or Baby Leeks
- Green Tagliatelle Pasta, made with ramp leaves
- Herb Salad with Walnut Vinaigrette
- Irvuzu, Sardinian sauteed wild greens with bacon
- Mushroom and Wild Greens Empanadas
- Dolmas or Dolmades, stuffed grape or mallow leaves
