After a long winter, we all crave greens! City Market’s Produce shelves bloom in the spring with a wide assortment of greens, beyond the familiar kale and spinach. Have you figured out how to enjoy broccoli rabe, dandelion greens, and mustard greens? Have you tried cooking with arugula? Learn how best to store greens and which ones are best cooked and which ones are best raw (and which ones can be used either way!). We’ll make a quick pasta dish, a stir-fry and a salad, all featuring spring greens.