Spring Greens Recipes

Wild garlic, nettle and asparagus frittata with ricotta

Frittatas are one of the dishes that often get thrown together with leftovers in my house. This one, though, was more deliberate and worthy of a meal and a shopping trip in itself. I have suggested using wild garlic and nettles, if you can pick or buy some near you.

Prep 10 min
Cook 15 min
Serves 4

2 tbsp olive oil, or butter
1 handful wild garlic, or 1 garlic clove, peeled and finely chopped
1 small bunch spring onions
Salt and black pepper
2 x 250g bunches asparagus
2 big handfuls springtime greens – nettles, spinach, sorrel, watercress
Zest of 1 unwaxed lemon
8 eggs
100g ricotta

Put the grill on high. You will need an ovenproof frying pan about 25cm across.

Heat the oil (or melt the butter) in a pan. When warm, add the wild or chopped garlic and spring onions, and let them sizzle and soften. After two or three minutes, add the asparagus and cook for a further three or four minutes, until they have lost their rawness but are still crisp.

Add the greens (use tongs to protect your fingers if you are using nettles), allow everything to wilt for two minutes or so, season well, add the lemon zest and keep on a low heat.

Beat the eggs in a bowl and season well. Make sure they are well mixed. Pour the eggs into the pan. Let the eggs cook for a minute, to set, then use a rubber spatula to pull them away from the sides of the pan, allowing the raw egg to run into the gaps. Let that set for 10 seconds or so, then repeat three or four times. You are creating little layers of egg, which will mean a lighter frittata.

Once the eggs are mostly set but still a bit runny on top, scatter on the ricotta, then put the frittata under the grill to brown on top.

Use an oven glove to take the pan out, then loosen the frittata by running a spatula around the edges. Turn out the frittata by flipping the pan over on to a large plate. Then turn the frittata back over on to another plate so the pretty brown top is showing. Cut it into slices and eat warm or cold.

Source: The Guardian

Calzone with greens

Ingredients
500g strong white bread flourgreens recipe-image
1 tsp dried yeast
1 tbsp olive oil
semolina or polenta for dusting

For the filling
12 slices chorizo
2 garlic clove, finely chopped
200g kale
cavolo nero or other leafy green
2 balls mozzarella, torn into pieces
walnut-size lump of Parmesan

Method
Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.

Recipe from Good Food magazine, February 2010

Spring greens with lemon dressing

recipe-greens

Ingredients

250g broccoli, thicker stalks halved

400g spring greens, thick stalks removed and shredded

For the dressing

2 garlic cloves, crushed
zest and juice 1 lemon
2 tbsp olive oil

Method
To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

Recipe from Good Food magazine, April 2012