There’s a whole world of unique, flavorful greens waiting to brighten your plate. In this post, we explore a few lesser-known but nutrient-packed options like dandelion greens, mâche, watercress, baby kale, and sprouts—plus a few dressing ideas to make them shine!
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Every week, we’ll be posting a sweet or savory recipe featuring produce from the Westport Farmer’s Market. This week, we’re excited to share a seasonal sauté of bok choy, turnip and dandelion greens, fresh chives with their flowers, and miso. The greens were grown by Sport Hill Farm, one of our favorite small farms located in my hometown of Easton, CT.
In addition to being delicious, this dish is loaded with wholesome nutrients.
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As someone who recently relocated to the woods of Easton, CT from New York City, it’s challenging to accurately describe the feelings of gratitude and contentment I feel every time I visit Sport Hill Farm. I am continually inspired by the tireless work of Patti and Al Popp, who founded this neighborhood farm in 2001. From late spring until the autumn harvest, their rustic market shelves are overflowing with fresh, sustainably grown produce.
Last month, I noticed bundles of dandelion greens for sale at the farm. Admittedly, the few times I had tried cooking this humble weed in the past, I found myself recoiling from its bitter bite. Patti Popp completely renewed my interest in dandelion one day when she told me that she transforms the greens into flavorful pesto. The idea was enticing and I had to try it myself. The result was a delicious and versatile spread that tastes quite different than traditional pesto. I chose to add some toasted walnuts and blanch the greens, which significantly cuts back on their bitterness.
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