D e s e r t E x p o s u r e 
May 2005
D e s e r t E x p o s u r e |
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Spring greens and herbs bring a welcome flavor and freshness to recipes. Whether you are harvesting from your own garden or purchasing from the local farmers' market or grocers', there is an abundance of flavorful fresh-picks to incorporate into your recipes. Some of the seasonal produce you find available now are: chives, arugula, watercress, French sorrel, baby spinach, turnip, mustard, beet and collard greens as well as the spring salad mixes. The Asian greens are also abundant, such as Bok choy, Tat soi and mizuna. Greens should be fresh and crisp. It is easy to spot wilted greens: Watch for limp, withered leaves that have brown or yellow edges, or dark or slimy spots. Once greens have passed their prime, it is impossible to restore them to crisp freshness. Lettuce and other greens should be under refrigeration at all times as they are perishable. Try to choose lettuce with healthy outer leaves; these are the most nutritious part of the green. Unfortunately, the outer leaves usually sustain the most damage, but from a nutritional standpoint, it's best to salvage as many as you can. When choosing produce such as iceberg lettuce, make sure the heads are not hard but have some give to them. If the head is heavy and solid, it means the core is large and probably bitter. Almost all greens keep best in a plastic bag in your refrigerator. If you have a humidity-controlled drawer, keep it set on moderate. Too much moisture will cause oxidation and speed up the process of the greens decomposing; too dry will cause them to turn brown around the edges. The average shelf life of greens varies. Iceberg and romaine can keep up to two weeks. Leaf lettuces, arugula, watercress and Asian greens last about four to five days. If you are harvesting from your garden, pick in the early morning, lightly rinse the greens and place in a colander, cover with a plastic bag and put in the fridge. And remember, if you see a special on greens or salad mixes at the store, you will need to use them up quickly—not too many people I know want to have a big salad with their breakfast cereal, although it would probably be better for you. When you are getting ready to prepare your greens, they will always need to be washed before serving. To wash small-leaved greens on stems, cut off the roots, hold the greens by the stems and swish them around in a large bowl of cool water. Lift out the leaves, letting the sand and grit settle, then empty and refill the bowl and repeat the process. You can also fill your sink with cold water and let the greens sit for a few minutes, stirring them so the dirt falls out. After removing them from the water, I recommend a salad spinner. It dries them quickly. Note that dressings cling to the greens better when they are dried. You can either tear greens into bite-sized pieces by hand or cut them with a knife or kitchen shears. Tender baby spinach can be added whole to a salad. Remember to always use a stainless-steel knife; other metals can cause the greens to blacken and give them a metallic taste. There are "lettuce" knives that are made from plastic with a serrated edge that are specifically for this. Very delicate greens such as watercress or Boston lettuce should always be torn by hand. Iceberg lettuce can be cut into thick slices, wedges, chunks or shreds. The same goes for radicchio. Many greens can also be cooked and used as a side dish. This is especially true for collards, mustards, turnips and Bok Choy. If you are looking for a new vegetable to grill, try radicchio or endive cut in half and brushed with a little olive oil and garlic. It cooks in about six minutes. Here are some suggestions about other cooking methods: Braising: When braised in vegetable or meat broth, greens such as escarole, endive, Chinese cabbage, Napa cabbage and radicchio make delicious side dishes that are low in fat and high in vitamins. When it comes to spinach, try to not frighten your family and friends with canned or frozen as it looks awful and the texture in your mouth is even worse. Spinach is one of the healthiest greens and is loaded with iron, niacin and several vitamins. Blanch trimmed, washed heads of greens in boiling water for about two minutes, then cool under cold water. Halve the heads. Place the greens in a heavy skillet and add just enough broth to almost cover them. Then add lemon juice, onion, shallots, garlic or herbs for flavor. Cover the pan tightly and simmer until tender. When the greens are done, remove them and serve right away. Cooking time: 10 to 15 minutes. Sauté: Cut heads of sturdy lettuce or greens in half, or separate into leaves or small bunches. If using mustard, collard or turnip greens, remove the tough stems and sauté in broth or olive oil until wilted. Escarole, chicory, radicchio and watercress work well. Season with herbs, soy sauce or teriyaki. Cooking time: about five minutes. Steaming: The water on individual leaves when they are washed but not dried should be sufficient to steam them. Place the leaves in a tightly covered skillet or saucepan and cook over low heat, shaking or stirring the pan occasionally, until leaves are just tender. You can also place whole heads of lettuce or greens in a vegetable steamer and cook over boiling water. Season with lemon or lime juice and fresh herbs. Cooking time: about eight to 15 minutes. I want to share a wonderful recipe with you that uses iceberg lettuce in a very unusual way: Spring Peas With Lettuce
Cut lettuce into quarters, remove core, and slice the lettuce into thin strips about 1 inch long. In a small bowl mix sugar, Herbes, chicken bouillon and salt. Melt butter in a large saucepan. Add half the lettuce. Sprinkle with half the peas. Sprinkle half the seasoning mix over the peas and top with half the green onions. Repeat with a second layer of lettuce, peas, seasonings and green onions. Cover and simmer over medium heat, stirring occasionally, until peas are tender, about 15-20 minutes. Pour off excess liquid and serve immediately. Serves 8.
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