Let's have three cheers for springtime and the re-opening of the farmers markets. This is a time for early abundance with all those delights of what the Italians call, the Primavera. For Chef Jerry Pellegrino of Schola Cooking School, one of the first indulgences are salad greens, in bewildering profusion.
Interestingly enough there is actually a vegetable named ‘Spring Greens’. It is a member of the cabbage family and related to kale. It is cold tolerant, like the first cabbages of the year and has fresh, loose heads without the hard heart of other cabbages. It is great sautéed or boiled with garlic and olive oil. But we really wanted to talk about are the fun things we see in the springtime that are green!