We’ve been eating a lot of salad greens, and also turnip greens (that come with the turnips), and I turned to an old go-to recipe: pasta and tuna with wilted greens. I learned the “tuna in olive oil over pasta” thing from my work friend Vito, probably more than 20 years ago at this point, and over the years I modified the recipe to add spring greens. (I actually wrote up a vegetarian version — sans the tuna — for a recipe exchange once.) We had it with tuna one time this week, and another time I made it with smoked mussels. Both were excellent…
Meantime, this is what I wrote ten years ago.