Spinach and Chard with Scallions, Parsley, and Dill
1 bunchspinach
1 bunchchard, stems removed
2 1/2 Tbspolive oil
2 bunches
scallions, including 2 inches of the greens, sliced
3 Tbspchopped parsley
3 Tbspchopped dill
salt and pepper to taste
- Coarsely chop the spinach and chard.
- Warm the oil in a skillet over medium heat, then add scallions, parsley, and dill. Cook for about 3 minutes.
- Add spinach and chard and cook until wilted. Season with salt and pepper to taste.
Recipe courtesy of Renee Fleishman
Sunshine Community Gardens Recipe Index
Meats | Vegetables | Desserts
Meats
Vegetables
- Caponata
- Green Beans with Walnuts and Tarragon
- Spinach and Chard with Scallions, Parsley, and Dill
- Zucchini Frittata
