The spring greens have arrived! How fitting that something so tender and fresh heralds the new growing season each year. They’re appropriately delicate (like most valuables), delicious, and versatile. Put them on sandwiches or in frittatas. Toss an array of them together with a light vinaigrette (nothing too heavy), and season just enough to enhance their mildly sweet to mildly peppery taste. Be sure to treat yourself to a wide variety, too, from arugula to watercress!
Try this recipe: Spring Greens Pizza