What To Do With Those Summer Greens

What To Do With Those Summer Greens

One of the best things about summer is the bounty of greens it brings. Leafy greens, especially sourced locally, will never be as plentiful, tender and delicious as they are right now--so be sure to take advantage of them.

Mix handfuls of lettuces with heartier vegetables, or toss them with light, fresh herbs and let them stand out on their own.

Look beyond the regular too and try greens you've never served before. Thick, dark greens (like kale and collards) can be sliced thinly and enjoyed raw or sautéed. Tender mache or wild arugula are delicious in salads, pastas or piled high on sandwiches.

You can even save the tops of beets and cook them, and munch on tasty, edible weeds like dandelion greens.

Summer greens make a simple and stunning offering on their own and they pair perfectly with the grilled meats you're making too. Be sure to watch the episode 'Eat your Greens' for even more market inspiration from Stefano.

Grilled Tuna Niçoise Salad
Mixed Green Salad with Orange Vinaigrette
Crispy Kale Chips
Tossed Green Salad with a Classic Olive Oil Vinaigrette
Green Salad with Fresh Herbs
Mixed Green Salad with Pear and Cheddar
Sautéed Beet Greens with Bacon
Dandelion Greens with Honey Balsamic Dressing
Spring Vegetable Salad
Collard Greens & Ham