Spring greens mark the new season

03/19/2014 3:04 PM

03/19/2014 3:05 PM

Happy Vernal Equinox, the day we mark nature’s changing of seasons. It’s the first day of spring, when the world sloughs off its cold, crusty mantle and awakens to the new. Can we do less? It’s time to turn over — and eat — a new leaf.

Think tender, sweet spinach; vibrant, earthy kale; frilly, peppery arugula; bright-stemmed chard; astringent dandelion greens — all the glorious green leaves of spring. From cool jade to deep jungly green, they’re more vibrant in color, flavor and nutrients than that pale bowling ball of supermarket iceberg lettuce.

Alas, you don’t care. Greens have suffered the stigma of being healthy — as if that’s a bad thing. If you knew there was a pill that was anti-inflammatory and immunity enhancing, rich in vitamins C and A, iron, calcium, folate and a wealth of antioxidants, you’d pop it at once. Spring greens have all that plus all kinds of phytochemical majesty and mystery. They also contain fiber, as much, if not more, than the packaged, processed foods that boast of their fiber content. What’s more, the leaves of spring are easy to digest and don’t leave you feeling like the fiber bar you ate on St. Patrick’s Day is still hanging around in your stomach today.

Still not sold? Don’t let the sheer abundance of spring greens elicit panic. They are so bountiful, so eager to please, and there’s so much of them, you don’t know how to make them behave. Relax. These greens at their most tender and new need very little. They don’t want to cause a fuss. And they would like to stay green. There’s no need to boil them down to a pot of misery: Enjoy the freshness of the season by tossing new leaves with other vegetables, fruits, nuts, beans or whole grains.

Think of spring greens not as healthy (though they are), nor as food to be feared (because they’re not). They’re your golden — and green — opportunity to commune with spring, with tenderness and the fresh, local abundance at your farmers market and in your CSA (community sponsored agriculture) box.

It’s officially spring, so celebrate with all the lovely leafy greens of the season.

About Ellen Kanner

Ellen Kanner


A vegetarian since age 13, Ellen Kanner waxes poetic about greens, beans and more in her monthly Edgy Veggie column in the Miami Herald. Kanner shares meals in Miami with her meat-eating but otherwise adorable husband and with readers at ellen-ink.com.

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