Wild greens frittata with asparagus (Provided photo — Yvona Fast)

It’s spring. The last patch of winter snow in the shade by our shed has melted. We’re hungry for something fresh and green. The grass is green! Edible green things popping up now are chives, last year’s parsley, and dandelions.

Chives are perennials; their fresh green shoots are a welcome sign of spring. The bright green, grass-like tubular leaves shoot up straight and tall, cheering up gray days. Their clumps rise from underground bulbs and reach a height of 8 to 18 inches.

Chives are the most delicate of the alliums, which include the stronger-flavored onions and garlic. They originated in China, where they are still widely used, and were brought to Europe by Marco Polo. Today, they grow wild throughout the northern hemisphere.

Like other alliums, chives have antibacterial properties. They also improve digestion, reduce high blood pressure and contain vitamins A and C and minerals potassium and calcium.

Dandelions are also popping up in our garden and lawn. In early spring, their jagged, lance-shaped leaves are still small. They’re delicious when harvested early, before the flowers bloom and they become bitter.

“A weed which one ruthlessly demolishes when he finds it hiding from the plow amid the strawberries, or under the currant-bushes and grapevines, is the dandelion; yet who would banish it from the meadows or the lawns, where it copies in gold upon the green expanse the stars of the midnight sky?” (Naturalist John Burroughs in The Writings of John Burroughs).

A spring superfood, they’re very nutritious. The tender greens contain more calcium than milk (187 mg per 1 cup serving), and many other essential nutrients. They have more than ten times the vitamin A of lettuce — a one-cup serving contains more than the daily recommended dietary allowance (28,000 IU); they’re high in vitamin C (35 mg in a half-cup serving) and fiber; and they’re a good source of the minerals iron (3.1 mg.), potassium, magnesium, phosphorus and copper and vitamins E, B6, folate, thiamin and riboflavin. Like other greens, they have almost no calories — a mere 25 calories per cup.

The young, tender leaves are a great addition to all types of salads. They go well with ham or bacon. They’re good mixed into casseroles with potatoes, rice or other grains. They add flavor to egg dishes like frittata and quiche. Add them to soups or chili. Combine them with beans in beans and greens.

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Asparagus-Chive Frittata

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Ingredients:

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1/2 lb. asparagus

4 eggs, beaten

1/4 cup milk

1 teaspoon salt

1/2 cup mild cheese, grated (Like Swiss, Monterey Jack or mild Cheddar)

1 Tablespoon olive oil

1/3 cup fresh chives, snipped

1/2 cup finely diced ham, optional

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Directions:

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Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Rinse under very cold water and drain.

Beat the eggs with milk and salt until frothy. Set aside.

In a large skillet over medium heat, heat the oil. Add the asparagus and cook about a minute. Add the chives, then stir in the eggs and cheese, and sprinkle with ham, if using. Cover and cook until the eggs have set. You may need to flip it or put it in the oven under the broiler for a minute to set the top. Serves 2 or 3 (depending on portion size).

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Potato Cauliflower Kugel with Dandelions and Chives

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A kugel is a casserole that is crisp on the outside and creamy on the inside.

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Ingredients:

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1 large onion

1/2 head cauliflower (about 2 cups shredded)

1 large or 2 small potatoes (about 2 cups shredded)

4 large eggs

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sweet Hungarian paprika

1 cup (packed) freshly harvested and washed dandelion greens

1 cup snipped fresh chives

1/3 cup neutral oil, such as sunflower avocado, or grapeseed

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Directions:

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Preheat oven to 350 degrees F.

Heat 2 Tablespoons of the oil in a large skillet. Peel and dice the onion, sprinkle with salt and pepper, cover and cook 10 to 15 minutes, stirring occasionally, until caramelized. Remove from the heat and stir in the chopped chives and dandelion greens to wilt slightly. Set aside.

Prepare a casserole dish for baking (coat with oil). You can also make this in muffin cups or individual custard dishes. Set them in the hot oven. For kugel cups, use two 6-cup, nonstick jumbo muffin tins (3-inch cups). For one large kugel, use a casserole dish.

In a bowl, beat eggs with salt, pepper and paprika. Set aside.

Grate potatoes and cauliflower, or chop them fine. I like to use a salad shooter or food processor.

Using a wooden spoon, stir potatoes, cauliflower, and sauteed onions with greens into the beaten eggs.

Heat the remaining oil in the microwave or in a small pan on the stove. Pour into the potato-cauliflower-egg mixture and mix very well.

Pour batter into prepared, heated casserole dish or muffin cups. Pat down mad smooth with a spatula or wooden spoon.

Bake 45 to 50 minutes, until golden brown and crispy on top and done in the middle.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.