Sautéed Fresh Greens and Herbs - get creative!

It's early in the season, after a cold, hot, and now cool (maybe normal) Spring. Summer crops won't be in for a good month. Now is the time to play with herbs and greens using the flavors in your farm share to make sauces, vinaigrettes and pesto (sorrel for citrus, garlic scapes for mild garlic, chives for mild onion).

Skillet Kale, Lemon (Sorrel) and Garlic (serves 2, takes 6 minutes)

1 Bunch Kale, washed and wet, coarsely chopped

3-4 Sorrel leaves washed and chopped + 1 tsp lemon juice

1 T Olive oil

1 Clove garlic and a few scapes chopped

Pinch red pepper (adds heat)

1 Pinch kosher salt

1 Pinch pepper

Heat oil in wide skillet over medium heat, add garlic and red pepper flakes; cook until

fragrant before garlic browns. Add chopped kale and sorrel until it starts to wilt, add salt

and pepper. Cook about 5 minutes until kale is tender and stir in lemon juice.

(or search "roasted kale with sorrel Wuhaus")

Google searches for more ideas:

• Fried sage leaves Jul's kitchen

• Lemon chicken with thyme (can also use lemon thyme!)

• Salmon in sorrel sauce

• What to do with fennel fronds