Rethink Your GREENS

By Johnson, Elaine | Sunset, April 2011 | Go to article overview

Rethink Your GREENS


Johnson, Elaine, Sunset


Go beyond the usual, and cook with garden-fresh pea shoots, fava greens, and lettuce

fava greens

HARVEST TIP If you can break the news springs with your fingertips, they're tender enough to eat. Otherwise, eat just the leaves.

COOKING TIPS Serve the raw If you want a grassi flavor, or sauté them to bring out their nuttine;

Linguine with fava greens, shrimp, and green garlic

SERVES 4 TO 6 I T1A HOURS

Not to worry - this huge amount of greens really does cook down. If you have access to fava flowers, they're a pretty garnish.

5 qts. lightly packed fava greens* rinsed and spun dry

6 tbsp. extra-virgin olive oil, divided

About 3¾ tsp. each kosher salt and pepper, divided

½ cup minced green garlic* (from about 4 heads, white and light green parts only)

1 tbsp. fennel seeds, crushed

Zest of 1 lemon

1 cup Sauvignon Blanc

1 lb. medium shelled and deveined shrimp (30 to 35 per Ib.), with tails on

10 oz. linguine

Fava flowers* (optional)

1. Heat a 12-in. frying pan over mediumhigh heat. Stir-fry one-third of fava leaves at a time with 2 tsp. oil and a pinch each of salt and pepper until greens wilt, 2 minutes. Transfer to a bowl; tent with foil.

2. Reduce heat underlying pan to medium-low. Add 3 tbsp. oil and stir in 1Ii tsp. each salt and pepper, the green garlic, fennel seeds, and lemon zest. Cook, stirring often, until garlic is softened, 5 minutes. Add wine and boil over high heat until reduced by half, 2 to 3 minutes. Reduce heat to medium. Add shrimp in a single layer and cook, turning once, until cooked through, 2 to 3 minutes.

3. Cook linguine as package directs. Drain, saving 1 cup water. Return pasta to pot and toss with shrimp mixture and remaining 1 tbsp. oil. Add fava leaves and toss, pulling apart with forks. Mix in pasta water if linguine seems dry, plus more salt and pepper if you like. Spoon into a serving bowl and top with fava flowers if you like.

*Find fava greens (and sometimes their flowers) and green garlic at farmers' markets. If you can't find green garlic, use 2 tbsp. minced regular garlic plus 6 tbsp. green onions.

PER SERVING 445 CAL., 33Ü (l47 CAL.) FROM FAT; 24 G PROTEIN; 17 G FAT (2.6 G SAT.); 52 G CARBO (2.3 G FIBER); 385 MG SODIUM; 112 MG CHOL.

Fava green, grapefruit, and flower salad

SERVES 4 TO 6 | 35 MINUTES

Since the greens are eaten raw, be sure they're very tender.

2 pink grapefruit

2 tbsp. roasted walnut oil or olive oil

1 tbsp. minced shallot

½ tsp. kosher salt

¼ tsp. pepper

2 qts. lightly packed fava greens* and tender sprigs

Edible flowers such as fava, borage, rosemary, mustard, or individual chive petals (optional)

1. Zest lh grapefruit, then cut off outer peel and membrane from both grapefruit. Cut fruit into thin rounds, saving juice.

2. Combine zest, juice, oil, shallot, salt, and pepper in a bowl and stir to blend. Toss fava greens and sprigs with dressing.

3. Spoon greens onto plates and tuck grapefruit into salads. If you like, scatter flowers on top.

*Find at farmers' markets.

PER SERVING 107 CAL., 42Ü (45 CAL.) FROM FAT; 2.8 G PROTEIN; S.l G FAT (0.5 G SAT.); 16 G CARBO (1.1 G FIBER); 165 MG SODIUM; O MG CHOL.

pea shoots

HARVEST TIPS Pick the delicate tendrills and tender new stalks from shelling, snap, or snow pea plants. Avoid sweet-pea plants, as some parts. are toxic.

COOKING TIPS Shoots can be used raw, or sautéed briefly so they're still crisp.

Grilled chicken and pea shoot charmoula sandwiches

SERVES 4 OR 5 I 25 MINUTES, PLUS 1 HOURTO MARINATE

½ cup extra-virgin olive oil

¼ cup lemon juice

1 tsp. kosher salt

½ tsp. each pepper and ground cumin

2 tsp. smoked Spanish paprika

2 garlic cloves, minced

1/3 cup chopped cilantro

1 lb. …

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