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One of my favorite ways to cook is to adapt recipes and substitute wild edibles that are in season for traditional ingredients.
That’s how today’s recipe for wild greens Florentine came about.
It's a dish that calls for whatever mild greens are available: such as mustard, wild lettuce, lamb’s quarters and dandelion greens.
First saute onion and garlic in oil for 5 to 7 minutes.
Combine 2 cups of mixed wild greens, a half-pound of peeled shrimp,
4 ounces each of provolone and mozzarella cheeses, bread crumbs, romano cheese, thyme,
salt and pepper in a food processor and chop to mix.
Place the greens mixture in a large bowl and stir in the onion and garlic.
Spoon this filling into cooked pasta shells and place in a 16-by-9 inch baking dish.
Pour your favorite spaghetti sauce over the shells and cover with foil to bake.
Place the casserole in a 350-degree oven for 20 minutes.
Remove the foil, sprinkle with the remaining cheese, and bake another 10 minutes,
or until the cheese is melted and the sauce bubbles.
You can create this dish during any of Missouri’s milder seasons because there’s always something
growing out there for you to use.