Fresh Greens and a Simple Pepperonata Recipe

We thought it was spring. Almost summer. We were wrong. Winter is back. The days have been dark and cold, so cold I put my winter jacket on and the bike back to winter sleep. But there have been other days as well. On those days we went out to collect some fresh greens because we felt eating salad was what we wanted to do all day long.

Parsley Leaves

We have dandelion greens and daisies in our back yard. Usually nobody cares about them and the lawnmower cuts off their heads. This time I did and we put them in a salad. It was the first time I made food with dandelion greens. The slightly bitter leaves have a nutty flavour which goes well with sweet carrots and a creamy avocado mustard dressing:

Mixed Salad with Dandelion Greens, Daisies, and Avocado Dressing

In Germany, turnip greens are not considered food unless you feed them to your bunnies. I like to put them into my soups and enjoy the calcium rich greens this way. Sorry, bunny!

Broccoli Soup with Turnip Greens and Soymilk

Leeks are greens too, if you ask me, and they are a great substitute for onions in a pepperonata:

Pepperonata served on a roll

Pepperonata on a roll (serves 4 as a side)

1 teaspoon oil
500 g romano peppers (5-6 peppers) sliced into long and thin strips
1 leek, dark green parts removed, halved, cut in three and sliced into long strips as well (see picture below)
2 cloves garlic, minced
2-3 tablespoons fresh parsley
salt and pepper to taste
2 whole wheat buns, sliced

Heat a large pan over high heat and add oil. Place peppers and leeks in the pan, cover with a lid and lower heat to low. Gently cook the vegetables until soft, about 1/2 hour. Stir from time to time. Remove lid, add salt and pepper, turn heat up again and cook for 15 more minutes until the liquid is absorbed and the peppers start to brown. Add parsley and serve on top of a whole wheat roll.

Cutting the leeks

11 thoughts on “Fresh Greens and a Simple Pepperonata Recipe

  1. Funnny turnips are not considered as human food in Germany. I wouldn’t have guessed. In France, it was parnisps, that were considered as pig food only, until very recently. I like both and your soup looks fantastic.

    1. I am so excited! I have to go foraging in the field near our house for some dandelion greens. I never knew they were edible. We made a wish on a HUGE dandelion today-it must have been 4 inches in diameter. I’ve never seen anything like it. That wish will definitely come true!

      1. If you want to eat them, pick the small ones, they are not as bitter as the large ones. Four inches sounds like a real giant!

  2. very nice! We are having up and down weather too here in Boston. It’s so mood swings. The goos have had their first spring salads of the year–spring onions and dandelion leaves along with flowers from both. They very much appreciate your post and give it a paws up!

  3. Yum, that pepperonata looks lovely and fresh. I’ve got some GF bread I need to use so maybe nows the time with this. Not sure if I’ve tried turnip and dandelio greens. I prob have without knowing it!

  4. i went to go buy some leeks this past weekend and they were so darned expensive for some reason! i was bummed -this would have been a great recipe for me!

  5. A slice of bread with (roasted) red bell pepper is usually eaten as a “tapa” in Spain :)

    It’s cold again in Germany? We had some cold days a couple of weeks ago, after two weeks of heat. And now we’re all sweating again. Actually, I’ve even burnt my skin because I had the “brilliant” idea of running at midday >.<

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