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.
Pasta
- 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
- Green Tagliatelle Pasta, made with ramp leaves
other starches
- Wild Greens Colcannon, an Irish dish of mashed potatoes with greens
- Nettle Risotto, with butter and cheese
- Dolmas or Dolmades, stuffed grape or mallow leaves
- Mushroom and Wild Greens Empanadas
pesto
- Nettle Pesto, with pine nuts and garlic
- Pesto with Almonds, Ramps and Oregano
- Ramp and Parsley Pesto (hosted on Simply Recipes)
other dishes
- Scandinavian Stinging Nettle Soup with Fish (pictured above)
- Summer Borage Soup
- Borage Chimichurri (hosted on my About.com Fish Cooking site)
- Sweet and Sour Ramps, or Baby Leeks
- Herb Salad with Walnut Vinaigrette
- Irvuzu, Sardinian sauteed wild greens with bacon
