SPRING

SPRING GREENS SHAKSHUKA

Health Benefits of Greens

Spring is the season of GREEN! Especially in the growing zones of Washington State, we get ample and diverse greens beginning in April and May and lasting all summer (and well into the fall.)

Leafy greens of all varieties are great sources of vitamins, minerals, fiber and protein. Dark green vegetables and young vegetables in particular are extremely nutritionally dense and a great addition to many dishes. Greens are across-the-board boosts for our health: they provide antioxidant and anti-inflammatory properties, improve gut health, strengthen immunity, improve heart, bone and skin health.

Dark greens like kale and collard greens are more widely available later in the growing season, however consuming them early in the year in the form of micro or baby greens is a great way to access a ton of nutrients from a small volume of greens. Microgreens are easily grown indoors in late winter/early spring by sowing seeds densely in trays, keeping them watered and under a direct light source until they begin producing leaves – then they can be harvested periodically and added as a delicious and healthy garnish to any meal! Kale, mustard greens, spinach, pea shoots, and even sunflower sprouts and edible flower greens make exceptionally tasty microgreens.

Spring greens come with a variety of flavors – mild, spicy, tangy, fresh, bitter. Substituting unusual greens in your recipes can add a twist to familiar dishes like spinach and artichoke dip, pesto, and palak paneer. Check at your local markets for some of the more unusual spring greens if you’re bored with popular options!

Spring Greens Shakshuka

Traditional shakshuka is a North African and Mediterranean dish typically made with red tomatoes, bell peppers, onions, and warm spices and finished with eggs poached in the rich savory base. Green shakshuka is perfect if you are craving a comforting and healthy brunch dish before tomato season is in full swing! This recipe is very versatile – feel free to experiment with swapping ingredients and using whatever spring greens you have at your fingertips. This recipe uses brussels sprouts as well for some added crunch.

Recipe Ingredients:

¼ cup extra virgin olive oil, more for later

8 ounces brussels sprouts. trimmed and thinly sliced

Kosher salt

½ large red onion, finely chopped

3 garlic cloves, minced

1 large bunch kale (8 ounces), thick veins and stems removed, chopped

2 cups baby spinach (about 2.5 ounces)

OR substitute other greens of choice

1 teaspoon Aleppo pepper (or ½ teaspoon crushed red pepper flakes)

1 teaspoon coriander

¾ teaspoon cumin

Juice of ½ lemon

4 large eggs

1 green onion, trimmed and chopped, both white and green parts

Handful fresh parsley for garnish

Crumbled feta for garnish

Directions:

1.      First, cook up the greens. This happens in stages to make sure everything is cooked properly. I  like to cook up the brussels sprouts first until they char nicely and gain color before adding anything else. Then add the minced garlic and chopped onion, be mindful not to let them burn, so keep your eye on the heat level and adjust as needed. Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages because of its volume, but it will totally cook down). Then add the spinach and season with kosher salt and a trio of warm North African spices, coriander, cumin and Aleppo style pepper or red pepper flakes.

2.      Cook the eggs. Here you’re looking to poach the eggs in the bed of greens you created. I like to add a little bit of water to help provide some steam to cook the eggs and really soften the greens. All you do is make a few “wells” in the green mixture with the back of a spoon. Crack the eggs (one at a time) and nestle them in the wells you created then cover the pan and let the eggs cook on medium- low heat until the whites settle. Shakshuka eggs are meant to have a runny yolk, but if you don’t like that, you can cook them until they are done to your liking.

3.      Add the finishing touches. When the shakshuka is cooked, I like to add a drizzle of extra virgin olive oil (this makes the dish richer in flavor and texture) and a garnish if you like, but this is totally optional. For me a handful of fresh chopped parsley and crumbled feta added just before serving adds freshness and a pop of color. If you really want to kick up the North African flavors, you can stir in harissa chili paste! Or for a bit of an Egyptian twist, finish the dish with a sprinkle of nutty Dukkah.

4.      Serve with bread, or your side(s) of choice!