Spring is Here!

April 24, 2011 |  by  |  Blog

It’s almost May and we’re ramping up for our opening day on June 5th. This is the markets 5th and biggest season so far and I’m absolutely excited to be a part of the planning. Six weeks to go until opening day!

It’s been a long winter and us Portlanders are ready for a break in this dreary weather. What better way to transition into spring than a winter greens salad. I’ve never really had much experience with winter greens and I’m always looking for an opportunity to try them out. A typical mix includes mustard, collard and turnip greens, kale and chard. These greens tend to be hardier than other varieties used in salads. Therefore, it’s a great idea to saute them or serve them up with a warm dressing.

Here is an amazing warm dressing I found, try it out, it’s super delicious. I changed this recipe slightly by adding leeks and increasing the balsamic vinegar by 1 tablespoon.

Winter Greens with Warm Dressing

Greens with Warm Pecan Dressing

Adapted from Seasonal Chef

Prep time: 15 minutes
Cook time: 5 minutes
Level: Easy
Yield: 2 servings

6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
1 leek, chopped
3 T balsamic vinegar
2 tsp. honey
1 T Dijon mustard
2 tsp. vegetable oil
1/4 cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.

In a small bowl, combine the vinegar, honey and mustard. Set aside.

Heat the oil in a small skillet until hot but not smoking. Saute shallots until translucent and starting to brown. Turn down the heat slightly before adding the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.

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