In Season: Greens and Asparagus, Early-to-Mid Spring
In Michael Pollan’s In Defense of Food, he explains that you can often follow the ripening of a certain vegetable northward, thus eating the exact same thing,
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Cooking tools:
- Steamer basket
- Pot
- Dutch oven
- Stove
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 1 clove garlic, minced
- 2 tbs olive oil
- zest of 1 lemon, plus 1 tablespoon lemon juice
- 1 1/2 tablespoons honey
- 1/4 tsp. Red pepper flakes
- 1-1/2 tsp kosher salt
- black pepper to taste (couple grinds)
- 3 small heads bok choy, sliced (about 2-1/2 cups)
- 1 small bunch kale chopped (about 1 cup packed)
- 1 small bunch chard, chopped tough stems removed (about 1 cup packed)
- 2 large green onions, sliced thinly (about 1/3 cup)
- 1 cup asparagus tips
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