spring greens

May 8, 2014 • Nancy Wolfson-Moche

As the temperatures rise, days lengthen and brown turns to green, these delicately flavored early spring greens are cleansing, refreshing and hydrating.


serves 2



1/3 bunch red dandelion greens

1/3 bunch Winterbor kale

½ bunch watercress

1 carrot

1 naval (juice) orange

Process   Cut away the tough stems of the dandelion, watercress and kale leaves.Discard. Wash the dandelion, kale and watercress, in separate bowls.


Remove from water and cut each of the greens into “bite-size” pieces.


To a large, deep stainless steel skillet, add water until it is about ¾ full. Add a pinch of sea salt and bring the water to a boil. Add the dandelion greens; allow them to rise to the water’s surface (this should take less than 30 seconds) and then remove them with a wire mesh skimmer;


set aside. Bring the water back to a boil and add the watercress. It will float to the top within 10 or 20 seconds; remove it and set aside. Repeat with the kale. In the meantime, scrape the skin of the carrot and wash it well. Use a cucumber, carrot peeler/sharpener to shave a fan-shaped piece of carrot. Roll it up to create a carrot flower. Arrange the greens on individual plates, keeping the three varieties of greens separate. Garnish with the carrot flower. Squeeze the orange and drizzle some juice on each salad.

©Nancy Wolfson-Moche 2014






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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).