Spring produce is best made into simple stir fries or served raw in salads. Use chard, red chard, kale, or collard greens, also called golden chard, delicata or black kale. Heat 2 tablespoons olive oil with 3 cloves minced garlic and 1 tablespoon minced ginger root for 1 minute. Add 8 cups greens, stirring constantly 4-5 minutes until greens are tender and cooked through. Add 2 tablespoons soy sauce or tamari and serve. Makes 4 servings.
-Steve Petusevsky, South Florida Sun-Sentinel
Fresh Fennel and Arugula Salad
Fennel tastes mildly of licorice. It is crisp and refreshing. The frilly leaves can be used as a garnish for salad. Use a quality olive oil and Parmigiano-Reggiano for this simple dish. You may want to toast the pine nuts for extra flavor: Spread in a baking pan. Place in a 350-degree oven 8-10 minutes until golden brown. From Steve Petusevsky of the South Florida Sun-Sentinel, makes 4 servings.
Ingredients
1 medium head fennel, trimmed, halved, cored and sliced paper thin
2 cups baby arugula, cleaned well
2 tablespoons quality extra-virgin olive oil
Juice of 1 lemon
1/4 cup shaved Parmigiano-Reggiano cheese
1/4 cup pine nuts, toasted if desired
Salt and fresh-ground black pepper, to taste
Directions
Combine all ingredients in a large mixing bowl and serve immediately.
