Author’s Blog
10th Apr

2013

What to do with Spring Greens

Kale Leaves

There is really nothing in the world that can compare to the taste and nutritional value of fresh, local spring greens. Young lettuce, chard, collards, spinach and kale leaves are tender and flavorful at this time of year.

For a tasty and simple dressing, sprinkle olive oil over the greens and add a splash of red wine and balsamic vinegars, a pinch of course sea salt and some freshly ground pepper.  Fantastic!

 

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