GREENS CUISINE

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In MOTHER EARTH NO. 67, we showed you how to incorporate your extra sprouts into every course of a sample winter meal. Well, spring greens are just as versatile, as these recipes demonstrate.

In most parts of North America, gardeners aren't harvesting bumper crops of edibles just yet . . . but many folks do have an abundant supply of early greens already popping up. And that, of course, leads to the age-old gardener's problem of what to do with the extra harvest.

Well, if you're in such a situation and are tired of simply boiling up the leafy vegetables, try using them in a variety of dishes: You may be surprised to find that the nutritious potherbs will blend well in salads, casseroles . . . and even desserts! As an example, we've put together a light, satisfying meal which features several recipes using spinach (one of the most popular early vegetables) . . . but you can very easily substitute mustard, beet, or whatever other spring greens your garden might be producing now.

SPINACH SALAD

Tender, crispy spinach is the star performer in one of the best salads around. To make four hearty helpings of the dish, wash and dry about a pound of greens, then tear them into bite-sized pieces. Add 1/4 pound of raw, thinly sliced mushrooms, and a couple of tablespoons of grated Parmesan cheese, before tossing the salad with a light dressing ... such as sweet-and-sour or oil-and-vinegar. (If you'd like to dress up the vegetable salad a little, you can mix in two or three sliced hard-cooked eggs . . . or sprinkle a handful of whole wheat croutons over each bowl.)

SPINACH FRITTATA

This dish — the Italian version of a vegetable omelet — contains the tried-and-true combination of greens and eggs. First of all, steam 1 cup of freshly picked and chopped spinach leaves, and place the cooked greens in a large mixing bowl. Then — in a separate bowl — mix together 3 eggs, 1/2 pound of grated Monterey Jack cheese, 2 tablespoons of grated Parmesan cheese, one finely minced clove of garlic, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of dried basil. Add the cooked spinach to this mixture, stir it well, and spice it up with a dash of salt and pepper.

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