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