How I love using a few of these delicious leafy greens.

• Arugula Pesto: Start by blending garlic, toasted walnuts, water, and Parmesan cheese in a food processor until a paste forms. Then add fresh arugula leaves and blend again until smooth. Serve with pasta or spread on crackers or toast for a tasty snack.
• Sautéed Broccoli Rabe: Start by heating olive oil and garlic in a skillet over medium heat. Add the chopped broccoli rabe and red pepper flakes, stirring until the leaves are wilted. Add chicken broth, cover, and simmer for 10 minutes or until the stems are tender.
• Mustard Greens Soup: Start by sautéing garlic and onions in a pot with olive oil. Add vegetable stock, potatoes, bay leaves, and mustard greens. Simmer for 15 minutes or until the potatoes are tender.
• Dandelion Greens Stir Fry: Begin by heating sesame oil in a wok or skillet over medium heat. Add garlic, ginger, and dandelion greens. Increase the heat to high and stir-fry for 1-2 minutes until the leaves are wilted. Finish with soy sauce and sesame seeds.
• Roasted Turnip Greens: Begin by preheating the oven to 375°F (190°C). Toss turnip greens with olive oil, salt, and pepper. Spread the greens onto a parchment-lined sheet pan and roast for 12 minutes or until they’re crisp. Sprinkle with Parmesan cheese before serving.