There’s no doubt that if March was a color, it would be green. These days, we all could benefit by eating more greens so here’s my trifecta green dish that is easy to whip up and versatile enough to feature any green you’d like.
I easily make pasta 2 -3 times a week, it’s the Italian in me, the type of meal I never need a recipe for and I can use what’s on hand whether it be greens, tomatoes, beans, onions, chicken, shrimp… you get the picture. Plus,
for the most part it’s a guaranteed dish my picky husband and 5 year old will eat.
Today’s triple greens:
Baby spinach – If you’ve cooked leafy greens before, you know how much they wilt down during the cooking process – a huge bunch of spinach could easily be eaten by one person! I love add freshly grated nutmeg when sautéing spinach – a super flavor combo that you must try (I use it in this recipe.)
Endive – OK, technically more white than green but I consider it a green but of the nutrient profile: chock full of vitamins, minerals and fiber for few calories. I’ve been the lucky recipient of an endive bouquet for Valentine’s Day from California Endive Farms the past few years which always gets me thinking of new ways to enjoy this bitter, clean tasting “green”. Turns out when you sauté endive, it mellows the bitter flavor.
Castelvetrano green olives – My most favorite olives from Sicily. Big, bright green and buttery, these are also fairly mild – if you think you don’t like olives (i.e. the kind stuffed with pimentos), try these and you may change your mind!
(Bonus green) Italian parsley – also known as flat-leaf, this is the usual garnish (along with grated Pecorino cheese) for most of my pasta meals.
What are your favorite greens to cook? Do you have a favorite green combo?