Salt Fat Acid Heat, p. 306 Variations: wild nettles, spinach, escarole, lettuce, arugula, beet greens, etc. green garlic walnuts or barberries milk, sour cream, or creme fraiche asparagus, spring onion, mint cherry tomato, feta, basil peppers, broccoli rabe, sausage chard, ricotta brussel sprouts, bacon potato, onion, parmesan radicchio, fontina, parsley