Say Hello to Spring Greens with this Recipe from Carnation’s Brenda Kordik
The Farmer’s Market season has officially begun and many people, including myself, have already had an opportunity to grab a market bag, a few dollars, and a friend and head out (rain or shine) with elated delight! As much as I love kale, and really I do…it is one vegetable that I carefully portion out onto mine and my husband’s plate…almost to exacting gram measurements. If it appeared like my portion was larger, he would snatch an olive oil dressed leaf and kindly pass a complement across the table, “You sauteed this perfectly tonight”.
In any case, it’s time to move on from kale to the season’s more bright and tender greens: sorrel and arugula. I’m sure you’re familiar with the latter, a young and bitter green with a nice peppery bite. But have you tried sorrel? I hadn’t until yesterday. To say you should too would be an understatement. It really is one of those “must do” tasks, like you would floss your teeth in the morning, it should become habitual. It’s tart and lemony and gives a most welcome addition to sauces, soups, and salads.
I brought the greens home and quickly threw a vegetarian dinner together with some pantry staples. At the end of dinner, I eyed a few remaining greens on my husbands plate and said a complement in passing, “You julienned the sorrel so beautifully”.
Orecchiette with Wilted Sorrel and Arugula: A vegetarian market dinner
1 1/2 cups dried good orecchiette
2 handfuls fresh young arugula, leaves trimmed
1 handful fresh sorrel
1/2 of a small red onion (about 1/4 cup minced)
2 large garlic cloves, minced
3 Tablespoons olive oil
freshly grated pecorino romano, to taste
a drizzle of red wine vinegar or lemon juice
sea salt
some additional thoughts…
note: the sorrel will turn a more yellow-looking, even brown, color when subjected to heat! but the flavor will remain intensely citrusy!
options:
add pistachio nuts
for an addition of meat, use pancetta