My overwintered garden is bolting at an alarming rate. I’ve tried and failed to keep up with this teeming patch of collards and kale. A big batch of long-braised greens is definitely in my future. Elsewhere in the garden, new spring greens are coming in – spinach, turnips, and radishes. At the market, hakurei turnips and their delicious greens are available, alongside pretty much every kind of spring green, from young kale and collards, to arugula and cresses, to spicy mustard greens.
Likewise, the succession of spring alliums has begun. Ramps, chives, spring onions, garlic chives, green garlic, scapes, and fresh garlic are or will be in season soon.
My perspective in creating recipes is that healthy, in-season produce should be for everyone. But I know from years of experience, that the question of what to do with all these greens is a major quandary for home cooks. Folks, this is my time to shine! I’m here for you, coming up with new and delicious ways to actually eat all those greens.
This week: A creamy green feta sauce with spring onions, greens, and herbs. It’s versatile, delicious, and is ready in the time it takes to boil pasta. The recipe starts with gently sautéed spring onions – just enough of a cook to soften them while preserving their vibrant hue. Next, the cooked spring onions (or whichever allium) are blitzed in the food processor with feta, Greek yogurt, 2 cups of greens (in this case, arugula), parsley, and lemon.
This is a sauce to see you all the way through summer in some places. Here in Virginia, it will be useful until the heat of summer hits hard and the greens bolt. Come fall, we can get right back to it.
Pasta with Green Feta Sauce
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