Instructions

• In a medium saucepan, melt better; then add frik and stir until grains are fragrant and toasting, just a few minutes.
• Add 2 cups of water, a splash of cinnamon and some salt to the frik. Bring to a boil, then lower heat and simmer fairly vigorously until frik is tender but maintains chewiness, about 13-15 minutes.
• Drain the frik, reserving 1/4 cooking liquid just in case.
• In a large skillet, put a bit of EVOO, the chopped preserved lemon, the diced ramp whites, a pinch of crushed red pepper, a pinch of sugar, and the minced garlic.
• Saute’ 1-2 minutes and add spinach, turnip and radish greens (when you wash them, don’t dry them excessively; the water that remains on the leaves will help steam them in the skillet).
• Season with sea salt and freshly ground pepper. Squeeze some lemon on top if you’d like; I did.
• Cook until the greens are nicely wilted but not soggy, and remove from heat.
• Mound frik in a serving bowl and spoon the greens mixture around it.
• As I had just made the anchovy-butter for the radish crostini, I put the slivered sundried tomatoes into that same skillet (which I had not cleaned out), and swirled them around it on low heat so they could absorb some of the butteriness.
• Place tomatoes atop the frik and greens and serve immediately.