Greens and Herbs

nettle soup recipe

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

other starches

pesto

other dishes

More Veggie Recipes

 

Print This Page

________________