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Sometimes, when you have some really nice, fresh greens the best thing to do is just drizzle them with a little extra virgin olive oil and a few grinds of fresh salt and pepper.  If no one is around, you can eat the leaves one by one with your hands, licking drops of golden oil and salt off your fingers after each small bite.  Oh greens in the first flush of spring: perilla, mache, pea tops, mizuna, purslane,  escarole.  Please find yourself a farmers’ market tomorrow and buy some.  Eat them with olive oil and salt and be happy!

 

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