Recipe inspired by “Wyrd Sisters” by Terry Pratchett
“Granny’s implicit belief that everything should get out of her way extended to other witches, very tall trees and, on occasion, mountains.”
“Granny had also browbeaten the dwarfs who lived under the mountains and in fear of their lives into speeding the thing up. Many an egg had been laid in midair by unsuspecting fowls who had suddenly glimpsed Granny bearing down on them, scowling over the top of the broomstick.”
“Oh dear,” thought Magrat. “I hope she hasn’t happened to someone.”
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