Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, collards, mustard and beet greens, romaine, and endive are some of the greenery we can use to brighten our spring menu!” She offers these recipes: Fennel Salad; Green Pea MockaGuacamole; Smoky Collards; Grilled Romaine Salad with Vinaigrette Dressing; and Vinegary Green Beans with Dill.
Read the entire article along with her recipes here: https://www.vrg.org/journal/vj2013issue1/2013_issue1_early_spring_greens.php
Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/cabdacae.php