Thyme and Lime Potato-Crusted Salmon with Greens

Extra greens this time of year seems to be what I crave over and over again.  More kale, more spinach, more Swiss chard.  I’ve even begun eating kale for breakfast with my eggs instead of having toast.  It’s delicious and gives me one more serving of what’s good for me anyway.

This column for the Maine Ingredient, created with holiday entertaining in mind, could easily become a weekend dinner with friends.  The recipes – Thyme and Lime Potato-Crusted Salmon, Brown Butter Kale with Toasted Almonds, and Spinach Salad with Pomegranate Seeds, Cranberries and Preserved Grapefruit – are all healthy, with a large dash of elegance.

Spinach Salad with Pomegranate Cranberry Preserved Grapefruit

Eating my greens

Cook the Book – Sautéed Greens

This is a simple way to use all those greens you are finding at your local Farmers Market and are ready for harvesting in your own garden. Sometimes there is nothing better than sautéed greens with little or no embellishment.  Other times I’ll boost the flavor with Parmesan or feta cheese, roasted nuts, and/or diced tomatoes.

Sautéed Greens

1 pound greens (spinach, Swiss chard, or dandelion greens are all good)
2 tablespoons olive oil
1 large clove garlic, minced
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
Freshly ground black pepper

Wash then roughly chop the greens. Heat a large skillet over medium high heat. Add the olive oil and garlic; cook the garlic for 30 seconds. Add the greens, tossing gently, then add the rest of the ingredients and toss again.  Cook until the greens are tender.  Cooking times will vary depending on the green.  Spinach will go the fastest.

Serves 4