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Spring is here, and so are tender young greens. Let us forget for the moment that regional apples and peaches won’t materialize in the fall, and citrus prices will soar, and let us focus instead on what’s close at hand: beautiful, delectable greens that offer a wide range of flavors and textures. The Food Thesaurus provides a wonderful primer on various greens in case you aren’t familiar with some of the offerings at this week’s farmers markets.

You might wonder, though, what can you do with that pile of greens? Here are some suggestions, all quick and easy:

• Briefly saute 1 or 2 minced garlic cloves in 2 tablespoons olive oil in skillet over medium-high. Throw in a bunch (as in about 1/2 pound per serving) of washed, mixed greens. (Chop first if the leaves are big.) Toss and stir until greens are wilted and tender. You can do this with any greens but might find the approach most satisfactory with somewhat more mature greens (as opposed to baby greens). Sprinkle with salt and serve.
• Place small pile of baby greens on individual salad plates. Sprinkle with raisins and slivered almonds or sunflower nuts. Dress with a basic vinaigrette recipe such as this one.
• Use your tender mixed greens as a bed for pork tenderloin medallions, goat cheese or other items whose presentation and flavor will be enhanced by the flavorful greens.
• Add a really big handful to almost any soup-homemade or canned-to add a nice color and flavor interest.

You get the idea. Use your imagination. Add greens, chopped or whole, to your omelets, risotto or other basic dish. You’ll also pump up the nutrition in the bargain. A cup of Bibb lettuce, for instance, gives you a significant dose of vitamin A for just 7 calories. What a deal.

Buy a bag at your market this week, and see what you can do with your greens. Your ideas are welcome here, of course!