Cooking with spring greens

Green vegetables

For those of us in northern climates, spring marks a refreshing return to greenery—in our fields, as well as our yards. That’s a welcome change after a winter of root vegetables. Seasonal produce includes many beautiful greens, including:

  • Artichokes
  • Asparagus
  • Herbs
  • Peas—shelling, sugar snap and snow
  • Ramps/wild garlic
  • Spinach and other tender leafy greens like arugula
  • Lettuce

Celebrate these spring greens by trying a new recipe!

Healthy freshly made green smoothie with spinach and kale
Green smoothie
Prep Time 0 minutes
Cook Time 1 minute
Servings 1 serving
Serving Size 1 smoothie

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Ingredients

Preparation

  1. Place all ingredients in a blender and blend until completely smooth.

Nutrition

(per serving)
  • 262 Calories
  • 3g Total Fat
  • 0g Saturated Fat
  • 187mg Sodium
  • 8mg Cholesterol
  • 51g Total Carbs
  • 9g Fiber
  • 30g Sugars
  • 13g Protein
  • 791mg Potassium
Organic mixed green vegetable salad with feta cheese in wooden bowl close up
Spinach salad with peas and feta
Prep Time 0 minutes
Cook Time 5 minutes
Servings 4 servings
Serving Size Around 2 cups

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Ingredients

  • Salad

  • Dressing

Preparation

  1. Assemble salad in a salad bowl. 
  2. Whisk together dressing ingredients in a small bowl or shake in a jar with a tight-fitting lid. 
  3. Toss salad with dressing and serve immediately.

Nutrition

(per serving)
  • 203 Calories
  • 19g Total Fat
  • 5g Saturated Fat
  • 262mg Sodium
  • 17mg Cholesterol
  • 6g Total Carbs
  • 2g Fiber
  • 2g Sugars
  • 5g Protein
  • 399mg Potassium
Aspargus and leafy green frittata in a pan on a wooden board with asparagus spears in the background.
Asparagus frittata
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Serving Size 1/4 frittata

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Ingredients

Preparation

  1. Preheat the oven to 400°F.
  2. In a medium bowl, beat eggs, milk, cheese, tarragon, salt and pepper. Set aside.
  3. In a large oven-safe skillet, heat olive oil over medium heat. 
  4. Add scallions and asparagus and cook for 5 minutes, until asparagus is bright green and starting to get tender. Add garlic and cook for another 30 seconds.
  5. Reduce heat to medium-low. Pour egg mixture over the vegetables and cook for a few minutes until it starts to set. 
  6. Place pan in oven and cook until eggs are fully set, about 8 minutes.

Nutrition

(per serving)
  • 252 Calories
  • 18g Total Fat
  • 6g Saturated Fat
  • 290mg Sodium
  • 340mg Cholesterol
  • 5g Total Carbs
  • 2g Fiber
  • 3g Sugars
  • 17g Protein
  • 354mg Potassium
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This content is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.