Recipe inspired by the book “Wyrd Sisters” by Terry Pratchett
“The wind howled. Lightning stabbed at the earth erratically, like an inefficient assassin. Thunder rolled back and forth across the dark, rain-lashed hills.”
“The night was as black as the inside of a cat. It was the kind of night, you could believe, on which gods moved men as though they were pawns on the chessboard of fate. In the middle of this elemental storm a fire gleamed among the dripping furze bushes like the madness in a weasel’s eye. It illuminated three hunched figures. As the cauldron bubbled an eldritch voice shrieked: “When shall we three meet again?”
“There was a pause. Finally another voice said, in far more ordinary tones: “Well, I can do next Tuesday.”
Bitter Greens Salad with Lemon & Honey
- 5 cups mixed bitter greens *see note
- 1/2 cup toasted pumpkin seeds
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked pepper
In small bowl, whisk dressing ingredients together vigorously for about 30 seconds until well incorporated.
In large bowl, toss the greens with about a 1/8th cup of the dressing. the remainder of the dressing is good for several weeks in the fridge.
Top greens with the pumpkin seeds.
*Bitter greens are a category of edible green leafy vegetables. We used spinach and purple shamrock, but feel free to mix and match with ones you like. Here's a short list to help get you started: Arugula, Beet Greens, Broccoli Rabe, Chard, Chicory, Cress, Collard Greens, Dandelion Greens, Endive, Escarole, Frisée, Kale, Mizuna, Mustard Greens, Nettles, Radicchio, Spinach, Turnip Greens, Watercress