|Tatsoi Stir-Fry||Spring Greens Salad with Balsamic Dressing||Spicy Mustard Greens Soup||Ramp Pesto over Toast with Tomatoes||Collard Green Salad with Creamy Cilantro Dressing|
|2 bulbs||2 bulbs, all greens|
|2 tbsp||2 tbsp||1/4 cup|
steak, 6 oz
rice wine vinegar
|1 tbsp||1 tsp|
|1 clove||1 clove||2 cloves||1 clove|
red pepper flakes
|1 pinch||1 pinch|
|1/2 cup||1/2 cup||1/4 cup|
plain Greek yogurt or mayonnaise
|1 tsp||3/4 tsp|
ground pork or chorizo sausage
|whole wheat bread|
1 slice of toast
|fresh lime or lemon juice||2 tbsp|
Cook 1 cup basmati rice according to package instructions.Roughly chop tatsoi cross-wise into 1 inch sections. Roughly chop 2 tbsp of the white part of the ramp, about 3 ramps. Finely mince 1 clove garlic, and 1 tbsp ginger. Thinly slice 6 oz beef steak. Add 2 tbsp ccoking oil to a deep dish skillet or wok over medium heat. Add thinly sliced beef and brown on each side for a few minutes, seasoning with salt and pepper, then remove and place atop two plated bowls of cooked rice. Add minced garlic, ginger, and ramps to pan with juices and saute for 30 seconds until fragrant. Add tatsoi, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice wine vinegar, and 1 pinch red pepper flakes. Cook, stirring frequently, until greens are tender, then serve with beef over a bed of rice, drizzled with extra sauce. Garnish with chopped cilantro and toasted sesame seeds.
Spring Greens Salad with Balsamic Vinaigrette
Rinse and roughly chop salad mix.
To prepare balsamic dressing- combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, and 1 finely minced clove of garlic.
Drizzle vinaigrette over salad and garnish with walnuts, shaved Parmesan cheese, or other salad fixings.
Spicy Mustard Greens Soup
Roughly chop 1 bunch of mustard greens. Mince 2 cloves garlic, 1 tbsp ginger, and 1 tbsp ramps.
Add 2 tbsp cooking oil to a large stockpot over medium high heat. Add 1/2 lb ground pork or chorizo sausage, minced garlic, ginger, and ramps, 1 pinch red pepper flakes, 1/2 tsp ground black pepper, and 1/2 tsp ground cumin. Cook, stirring frequently until meat is cooked through, about 5 minutes.
Add 2 quarts chicken stock and simmer for 5-10 minutes. Add chopped greens, 2 tbsp soy sauce, 1 tsp fish sauce (optional), and 2 tsp sesame oil (optional). Cook until greens have wilted.
Cook 1 package of rice noodles according to package instructions. Add noodles to a serving bowl, then ladle soup on top and garish with a handful of finely chopped cilantro.
Ramp Pesto over Toast with Tomatoes
To make ramp pesto- Roughly chop 1 cup of ramp greens and 3-4 ramp bulbs, 1/2 cup olive oil, 1/4 cup pine nuts or walnuts, 1/4 cup Parmesan cheese. Add the ramp bulbs and nuts to the blender first. Pulse a couple times and get them chopped up good. Then add the greens and the oil. Blend until smooth. You might need to add a little more oil or some water to get it to loosen up. Add the cheese last.
Spread the pesto over toasted bread and add sliced tomato and a pinch of salt.
Collard Green Salad with Creamy Cilantro Dressing
Roll 1 bunch of collard greens onto a tight wrap. Thinly slice the greens into 1/4 inch ribbons, then add to mixing bowl and massage with hand.
To make creamy cilantro dressing- finely chop 1/4 cup cilantro and finely mince 1 clove of garlic. Combine cilantro and garlic with 1/2 cup plain Greek yogurt or mayonnaise, 1/4 cup olive oil, 2 tbsp fresh lime juice or lemon juice, 1 tbsp honey, 1 tsp salt, 3/4 tsp Dijon mustard, and ground black pepper to taste.
Toss collard greens with dressing and 1/2 cup roughly chopped walnuts.