Salad greens sautéed you are asking
If you have a CSA, frequent the farmer’s markets and/or have a garden with an abundance of lettuce, you run out of ideas and at some point we do get bored with salad. This is one way to make use of the greens that can be overwhelming early on in the summer. These are two soup recipes that call for salad greens and may inspire you to try them in a soup.
- mixed greens (red lettuce, butter lettuce, green lettuce, dandelion greens, spinach)
- 2 TBSP olive oil
- 1 large onion, diced
- salt and pepper
Heat olive oil.
Sauté onion until translucent.
Add salad greens and cook just until wilted.
Season with salt and pepper and fresh herbs if desired.
Feel free to add other freshly chopped herbs to season and perk up the hot salad. With a subtle taste, this dish can be seasoned with fresh tarragon, chervil, parsley or basil to name but a few.