When we think of Spring, we think of warmer days, cool rains, wildflowers, trees blooming and leafing out, and an abundance of green gracing us with its return. We also think of new beginnings, shedding off the cold of winter and the old, and welcoming back warmth and the new. Spring brings forth so much possibility for the year and its seasons ahead, and we celebrate that at Heartstrong through the produce we grow, the dishes we cook, and time spent roaming the land and sitting together enjoying mornings and evenings on the porch.
With last weekend’s rain, our spring crops are super happy and are producing an abundance of greens, and with great greens comes great (culinary) responsibilities. For dinner tonight, we cooked up some of our favorites – broccoli rabe, collard greens, red beets, Sweet Valentine heirloom romaine, arugula, and Dubuisson endive, for a light and flavorful dinner.
Buttered Collard Greens in White Wine
Flavors: Sweet, savory, pungent.
2 cups collard greens
1/2 onion sliced
1 tbsp butter
4 tbsp white wine
Salt to taste
Add butter to a hot pan. Once melted, add onions and cook until they begin to brown and caramelize. Stir in collard greens, turn to medium heat, and let sit for 3 minutes. The collard greens should be nicely wilted down, but still a vibrant green. After 3 minutes, add white wine and turn heat to low and simmer for another 5 minutes, or until most of liquid is absorbed. Remove from heat, and salt to taste.
Spring Pasta with Broccoli Rabe
Flavors: Buttery, earthy, and spicy
1 cup of pasta (we liked using penne)
2 cups of water
1/2 tsp salt
2 tbsp olive oil
2 cups broccoli rabe
2 green garlic bulbs or 1 garlic clove
Red pepper flakes
Bring water to a boil and then add pasta. Cook for about 7 minutes (refer to instructions on your pasta of choice). While pasta is cooking, heat olive oil in sauce pan. Thinly slice garlic and add to pan on medium heat. Cook until garlic begins to brown around edges. Add broccoli rabe and turn to lower heat. Simmer for 5 minutes. Add 1/2 tsp salt and as many red pepper flakes as you fancy. Stir in cooked pasta, cover, and turn heat off. After 3 minutes, uncover, top with Parmesan cheese, and serve.
Three Leaf Beet Salad
Flavors: Spicy, bitter, and sweet
2 cups arugula
2 cups romaine
2 cups endive
1 cup beets peeled and sliced
4 tbsp olive oil
Juice of 1/2 lemon
1 tsp salt
1 tsp black pepper
Combine arugula, romaine, and endive leaves in large bowl. Add beets. In separate bowl whisk together olive oil, lemon juice, salt, and black pepper. Add dressing to salad, toss, and serve.