Greens Season
These hearty greens – callaloo, collards, Swiss chard, escarole – stand up to cooking, adding color, flavor, texture and nutrition to soups, stews and sauces. In South Florida, you’ll find locally grown greens in farmers markets and farmstands starting in late fall. Don’t be alarmed at the large quantity of greens you’ll start out with in these recipes. They will quickly cook down into a manageable amount.
Escarole and White Bean Cavatelli with Shaved Parmigiano Reggiano
Cavatelli, a type of pasta dumpling typically made with ricotta cheese, is shaped like a miniature hot dog bun. You can also use orecchiette.
Warm Collard Greens Salad with Lemon Tahini Dressing
Tahini and lemon juice in the dressing bring bright, Mediterranean flavors to collards.
Callaloo and Sweet Potato Soup
Callaloo or amaranth leaf is similar to spinach. This dish, a take on the traditional Caribbean recipe, goes well with jasmine rice.
