Sweet Herby Greens Recipes

THE ONLY GREEN SAUCE YOU NEED

Steps:

• Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down - add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.
• bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
• Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking.
• Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.

SOFT HERB SALAD

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

SPANISH FRITTATA WITH HERBY YOGURT AND GREENS

Steps:

• Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
• Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
• Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
• Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
• Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.