22 ways with fresh greens

January, 2012 | Sunset Magazine

Spinach, chard, pea shoots, and kale are just a few of the greens that take center stage in these healthy and hearty dishes. Click to read two recipes from Chef Craig Stoll.

Collard Greens with Guanciale and Chiles
San Francisco chef Craig Stoll jokes that the nontraditional greens with classic Italian seasonings make this dish “Southern/Italian—as opposed to southern Italian.” It’s worth it to track down guanciale—rich, sweet Italian-style bacon—and fruity, hot Calabrian chiles.

Get the recipe here.

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Tagliatelle with Nettle and Pine Nut Sauce
At Delfina in San Francisco, Craig Stoll serves this delicate, fresh-tasting sauce over house-made nettle pasta. Nettles, which grow wild in many parts of the West, have small stinging hairs when raw, but once cooked, they’re safe to touch.

Get the recipe here.