Gorgeous Greens: 7 Must-Eat Greens

Now is the time to breathe in that fresh, sweet smell of spring, listen to those birds outside your window, and pretend that the time change still doesn’t bother you or that it indicates that you will soon have to start cutting the grass again.

One change I do love is what my shopping cart looks like. I like to think that it’s changed into its spring wardrobe. Just by walking into DLM, you can see it—shades of gorgeous greens everywhere when you walk past the amazing selection of green vegetables. Just take a look at our incredible artichokes for example. Why not challenge yourself this season and learn how to prep and cook with them? Plus, they’re chock-full of good stuff, like folic acid, fiber, and potassium. They’re worth all of that effort, I promise!

7 Must Try Gorgeous Greens

  1. Local Asparagus
    We have the best local asparagus from our good friend Rich Eshleman in Clyde, Ohio. Try doing something different besides just steaming or roasting those thick, green stalks. My favorite way to eat them is shaved (use a potato peeler) and raw, gently tossed in a salad with some other light spring greens, like spinach or mache, with a light vinaigrette, like Garlic Expressions Classic Vinaigrette.
  2. Microgreens
    These tiny greens are a well-known secret in many chef circles. We get these nutrient-dense greens with unique flavors from two growers in Cincinnati—Waterfields and 80 Acres Farms. Add to a sandwich or sprinkle in your salad for a powerful punch of their leafy-green flavor.
  3. Dandelion Leaves
    Now for another secret—dandelion leaves are delicious. I know that you’ve probably spent a good chunk of time trying to kill them in your yard, but don’t underestimate the kick of flavor they can add to so many things! To me, they taste just like spring—you can toss them in a salad, throw them in hot pasta, or sauté them with a little Vera Jane’s Extra-Virgin Olive Oil. Or, be wild and swap out the basil and use them instead in a pesto recipe.
  4. Bok Choy
    Now, moving on to Bok choy, a vegetable that I always feel gets the short end of the stick. You don’t have to use it in only Asian-inspired dishes. I love it in a fast sauté with our Jack’s Grill Grapeseed Oil, fresh garlic, salt, and pepper. Crunchy, crisp, and low in calories it makes a refreshing side to any main dish. Remember to use both the white stalks and green leaves.
  5. Snap Peas
    These are sweet, crunchy, and super easy to make at home. All you have to do is wash and trim ends if needed. Enjoy them raw with your favorite dip or sauté them briefly with a little Vera Jane’s Extra-Virgin Olive Oil, salt, and pepper.
  6. Lacinato Kale
    Also known as dinosaur kale or Tuscan kale, this superfood is delicious and nutritious! I love it raw and sliced thinly in a salad or sautéed with garlic and a pinch of chili flakes.
  7. Mustard Greens
    The spicy flavor of mustard greens tastes great with DLM Italian Sausage or Meatballs instead of the usual pasta. Or, try them sautéed in a frittata with sweet onions.

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