Ah, Greenlof! A truly delightful and often overlooked gem you can find gracing the fields of many pick-your-own farms across the picturesque Dutch countryside. Forget the pre-packaged, supermarket varieties; this is an experience for the senses!

The Pure Joy of Picking Your Own Greenlof!

Imagine a sunny morning, a gentle breeze rustling through leafy greens, and the earthy scent of the soil mingling with fresh air. That’s where your Greenlof adventure begins! Heading out to a local “zelfpluktuin” (pick-your-own garden) in the Netherlands is an outing in itself.

Whether you’re strolling solo, enjoying a peaceful moment of mindfulness, or bringing along friends and family for a fun-filled day, picking Greenlof is pure joy. Kids absolutely adore the treasure hunt aspect – searching for the biggest, crispiest heads, feeling the cool, slightly textured leaves, and then carefully twisting or cutting them from the stalk. There’s an undeniable satisfaction in filling your basket with vibrant, freshly harvested produce that you’ve chosen yourself. It’s a connection to where your food comes from, a little slice of agricultural therapy, and a fantastic way to spend a few hours away from screens. Plus, you get to skip leg day at the gym by walking the rows, and you’re supporting local farmers – win-win-win!

Bringing Your Greenlof Bounty Home: From Field to Feast!

So, you’ve returned home, basket brimming with beautiful Greenlof. For the uninitiated, “Greenlof” is a wonderful type of chicory, often known as green endive or sugarloaf chicory. It boasts crisp, slightly bitter leaves that mellow beautifully when cooked, making it incredibly versatile.

Here are some ideas to make the most of your delicious harvest:

Cooking Recipes (It’s a Vegetable!)

1. Zesty Greenlof & Apple Salad with Candied Walnuts This salad perfectly showcases Greenlof’s crisp texture and subtle bitterness, beautifully balanced by sweet and tangy elements.

  • Ingredients:

    • 1 head fresh Greenlof, washed and roughly chopped
    • 1 green apple (like Granny Smith), cored and thinly sliced or diced
    • 1/2 cup candied walnuts (or regular walnuts, toasted)
    • 1/4 cup crumbled goat cheese (optional, but highly recommended!)
    • For the dressing:
      • 3 tbsp extra virgin olive oil
      • 1 tbsp apple cider vinegar
      • 1 tsp Dijon mustard
      • 1/2 tsp honey or maple syrup
      • Salt and freshly ground black pepper to taste

  • Instructions:

    1. In a large bowl, combine the chopped Greenlof, apple slices, candied walnuts, and crumbled goat cheese (if using).
    2. In a small jar or bowl, whisk together all the dressing ingredients until emulsified.
    3. Pour the dressing over the salad and toss gently to coat. Serve immediately and enjoy the delightful medley of flavors and textures!

2. Warm Braised Greenlof with Crispy Bacon Cooking Greenlof mellows its bitterness, making it wonderfully tender and flavorful. This dish is a hearty side or a light main.

  • Ingredients:

    • 1 large head Greenlof, washed and cut lengthwise into quarters
    • 4-6 slices thick-cut bacon, diced
    • 1 small shallot, finely minced (or 1/4 small onion)
    • 1 clove garlic, minced
    • 1/2 cup chicken or vegetable broth
    • 2 tbsp white wine (optional, for extra depth)
    • 1 tbsp butter or olive oil
    • Salt and freshly ground black pepper to taste
    • Fresh parsley, chopped, for garnish

  • Instructions:

    1. In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
    2. Add butter or olive oil to the pan if needed. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
    3. Place the Greenlof quarters into the skillet, cut-side down. Pour in the broth and white wine (if using). Bring to a simmer, then reduce heat, cover, and braise for 10-15 minutes, or until the Greenlof is tender.
    4. Carefully remove the Greenlof quarters to serving plates.
    5. Increase heat for the liquid in the pan and reduce slightly if it’s too watery. Season with salt and pepper.
    6. Spoon the pan juices over the Greenlof, scatter the crispy bacon bits and fresh parsley on top. Serve warm!

For the Herb Enthusiast: Greenlof Tea!

While primarily a vegetable, the distinct, slightly bitter notes of Greenlof (being part of the chicory family) lend themselves surprisingly well to an invigorating, digestive tea.

Greenlof Digestive Infusion

  • Ingredients:

    • A few clean, fresh Greenlof leaves (2-3 medium-sized)
    • 1 cup hot water (just off the boil)
    • A thin slice of lemon or ginger (optional, for extra zest)
    • A tiny drizzle of honey (optional, to sweeten slightly)

  • Instructions:

    1. Gently tear the Greenlof leaves into smaller pieces and place them in a mug.
    2. Pour the hot water over the leaves.
    3. Add the lemon or ginger slice if desired.
    4. Let steep for 5-7 minutes.
    5. Strain out the leaves (or leave them in if you don’t mind them) and add honey if you prefer a touch of sweetness.
    6. Sip slowly. It’s wonderfully refreshing and believed to aid digestion after a meal!

Cocktail Corner: The “Groene Bitter” Spritz!

That unique, sophisticated bitterness of Greenlof isn’t just for food; it can add a fantastic botanical twist to a refreshing cocktail!

The “Groene Bitter” Spritz (Dutch for “Green Bitter”!)

  • Ingredients:

    • 1-2 small Greenlof leaves (plus one for garnish)
    • 1.5 oz gin (a botanical, crisp gin works best)
    • 0.75 oz elderflower liqueur
    • 0.5 oz fresh lemon juice
    • 2-3 dashes of orange bitters (optional, but enhances the bitter notes)
    • Sparkling water or Prosecco, to top
    • Ice

  • Instructions:

    1. In a cocktail shaker, gently muddle 1-2 Greenlof leaves. This will release their aromatic oils and a subtle bitter note. Don’t overdo it, or it can become too grassy.
    2. Add the gin, elderflower liqueur, lemon juice, and orange bitters (if using) to the shaker with ice.
    3. Shake well until thoroughly chilled (about 15-20 seconds).
    4. Strain the mixture into a tall glass filled with fresh ice.
    5. Top with sparkling water or Prosecco until the glass is full.
    6. Garnish with a fresh, crisp Greenlof leaf. Cheers to your delicious and daring creation!

From a sun-drenched field in the Netherlands to your dinner table or cocktail glass, Greenlof is truly a versatile and rewarding farm produce. Enjoy the picking, and enjoy the feasting!