Mustard Greens sandwich

Today I prepared my last mustard greens of the season. They are going to seed, and I am about to compost the remains of the winter garden and prepare the soil for the summer season. Tomato & pepper seedlings are awaiting their new home! The mustard greens were plentiful for 2 months, during which time I experimented preparing them in countless ways, consuming them almost every other day! Today I indulged in my favorite concoction. Prepared as follows:

Mustard Greens Sandwich

Toss together

• A bunch of greens. I used greens from mustard, turnips, radishes and baby beets. Blanche, squeeze dry, and chop fine.
• Grated radishes
• Grated Parmesan, Asiago, Romano, or some such cheese
• Extra Virgin Olive Oil
• Fresh squeezed lemon juice (maybe a bit of lemon zest as well)
• Sea salt

Press onto thinly sliced, buttered, dense bread of some sort. My favorites are the breads from French Meadow Bakery, such as hemp, spelt or kamut breads.

Yum!