Good-King-Henry: Mixed Spring Greens

| February/March 1994

Serves 2 to 3

• 1 1/2 tablespoons olive oil
• 1 handful small Good-King-Henry leaves
• 1 handful small dandelion leaves
• 1 handful mustard, beet, or turnip greens
• 1 handful small sorrel leaves
• 3/4 pound fresh spinach
• 2 teaspoons balsamic vinegar, or to taste
• Salt and freshly ground pepper to taste

Remove any tough stems from the herbs and spinach. Wash herbs together, spinach separately.

Place the Good-King-Henry, dandelion, greens, and sorrel, with the water that clings to their leaves, in a large, noncorrodible pot with a tight-fitting lid. Add the olive oil and stir the greens.

Cover and place over medium heat for about 5 minutes, then reduce heat to low and sweat the greens for about 10 minutes, stirring once or twice.

Add the spinach and stir. Cook over low heat for another 5 minutes. Season with balsamic vinegar, salt, and pepper. Serve hot.

To learn more about Good-King-Henry from Herb to Know: Good-King-Henry, click here.



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