dandelion greens

Seared Scallops with Bacon & Wilted Greens

Hey, look – more greens! A quick toss in some hot olive oil is enough to bring out the flavor and make the greens tender, although different entirely from braised greens. Adding some bacon to the olive oil makes them extra tasty, if you’re a bacon eater. Or try Mario Batali’s version with garlic and anchovies (below). Serve with some scallops that have been cooked quickly in butter (and fresh bread, if you need a bit of starch). If you don’t want to splurge on scallops, any hearty white fish will do.

Love to Cook: If you’re up for some pungent flavor, this recipe for wilted greens with anchovies and garlic will do the trick. For the scallops, there’s no need to embellish – just sear in a hot skillet and serve with lemon.

Weeknight Reality: This greens recipe from Real Simple is quick and easy – and you could use bagged greens. The same scallop recipe, above, is also quick and easy.

Need a Miracle: If your grocery carries the Glory Foods brand, then you may be able to find turnip greens in the frozen section (do not bother with the canned ones). An alternative would be steamed French green beans or other green vegetable that can be prepared in the microwave. Again, same preparation for scallops.

And for tomorrow, etc.?

Steak Salad with Herbs | Toasted Sourdough Bread

Cobb Salad Wraps | Peach Ice Cream

Ratatouille | Parsley Salad


The tax man cometh; you can blame him for the temporary hiccup in delivery of your daily dinner prompt. Whether he’s writing you a check or you’re writing one to him, treat yourself to an easy dinner, perhaps a mix of lean and rich flavors together.


Food Ideas

  • Love to Cook: Arugula salad with pears and candied pecans: warm peasant bread with Cowgirl Creamery’s Mt. Tam Cheese
  • Weeknight Reality: ditto above
  • Need a Miracle: Arugula salad with rotisserie chicken, dried cherries and pistachios

Recipe Links

Parting Thought

The wages of sin are death, but by the time taxes are taken out, it’s just sort of a tired feeling.
Paula Poundstone, via goodreads