Something to do with all the greens

Tuesday, June 03, 2008

There are so many varieties of greens at the markets and in our shares these days, I thought I’d share one of my favorite (and most flexible) recipes for a mixed bunch of them. I’ve adapted this from Paula Wolfert’s Mediterranean Greens and Grains.

Leafy Greens, Garlic, Yogurt, and Red Pepper Swirls

3 C loosely packed mixed greens (in the photo are red mustard greens, arugula, and some leftover lettuces)
handful of mixed greens herbs (I used parsley, dill, and mint)
6 oz yogurt (I used Pequea Valley, so it was already thick; my suggestion is this or Greek/Greek style or already drained regular)
1 small clove garlic, crushed (start with this and let it sit a few hours before you decide to add more)
2 T olive oil
1/4 t dried oregano or a few leaves fresh, minced
generous pinch Aleppo pepper (a sweet paprika w/red pepper flakes will work, too)
pinch herbes de provence (if you have it)
salt to taste

Wash the greens and fresh herbs. Get a large pot of water boiling. Add the toughest greens first to the boiling water to soften them (the mustard went in for about 2 minutes), then the arugula, then the lettuce bits (these for about 30 seconds). Drain. Cool in cold water or, if your hands are diner server tough, plop the hot greens in a dishtowel and squeeze out as much liquid as possible. Finely chop them. Also chop the fresh herbs. Mix the herbs, greens, yogurt, and garlic together. Then heat the olive oil and add the oregano, herbes de provence, and pepper and swirl together until fragrant. Mix this with the greens mixture, salt to taste, and refrigerate. I eat this the way it is, or last night I slathered it on some crusty bread.

Enjoy! I highly recommend Paula Wolfert’s cookbooks—many of the spices are available at Bitar’s, or if you visit NYC, at Kalustyan’s.