Yesterday offered a sobering reminder of why gluttony is a sin. Fred and I joined a friend at our beloved Federal to watch Butler and VCU in the Final Four. I found myself drinking barley wine, a deceptively named beer that even I, normally not a beer drinker, could enjoy. We dug into a plate of fries, then moved on to a pork belly sandwich (Fred ordered, I sampled). We downed a mountain of nachos.
After seeing a plate of nachos with guacamole at a nearby table, however, and realizing that we had at least 30 more minutes of basketball remaining, I decide that additional nachos were needed. This was a serious error. The onslaught of more cheese, beans, sour cream, and chips–now with guacamole thrown in–proved devastating to internal systems already groaning under the weight of the garlic fries and the barley wine. The rest of the evening was lost to a food coma of monumental proportions. I’m still recovering.
The moral of the story? Greens are your friend. Greens will make up for a multitude of sins. Greens are what I will eat for the rest of this week. (Guacamole does not count as a green.)
Most importantly, greens are delicious, and the Durham Farmers’ Market has some beautiful examples right now, including some I’ve never tried. Recently, for instance, I picked up lamb’s quarters, pictured below. They may look like tree leaves, but they have a mild flavor–more like lettuce than a green–with a light peach-like fuzz that disappears after they’re washed.
I bought Russian kale as well. (Note the continuation of the tree leaf theme.) This is a mild kale, and the purple adds a nice bit of color.
Most people recommend lightly sauteing these greens before serving. I’ve found, however, that both lend themselves quite well to salad. The lamb’s quarters, in particular, offered the perfect balance for some sharpish arugula we picked up on the same day. The resulting salad was, according to a friend who came over for dinner, the best he’s ever had. Truth be told, it was even better than the nachos.
Arugula, Lamb’s Quarters, and Goat Cheese Salad
6 cups mixed lamb’s quarters and arugula, large stems removed from lamb’s quarters, all greens rinsed and dried
4 spring onions, all but 1″ of green part removed, halved lengthwise and sliced 1/4 cup crumbled goat cheese, or to taste
1/4 cup olive oil
1 large clove garlic, cut into six pieces
1 1/2 tsp. balsamic vinegar
1/2 tsp. fine grain sea salt, or to taste (can substitute regular or kosher salt)
Fresh ground pepper to taste
Whisk all dressing ingredients together in small bowl. Let sit for 15 minutes or so. Place greens in large bowl. Remove garlic pieces from dressing. Whisk dressing again and pour over greens. Add additional salt and pepper to taste and toss. Add onions and goat cheese. Toss one more time before serving.
Other ingredients that work in this salad: Mushrooms, cubed Granny Smith or other sour apple, chicken, Parmesan cheese instead of the goat cheese.