Greens: Don’t Toss Them Out!

Toss those greens in a pot!!

I’m not just talking about the mustard and collard greens you might get from your CSA. You can also cook and eat that frock of greens on your CSA turnips, carrots, beets, and radishes.

If you’re not a fan of greens boiled with a ham hock, onions, and garlic, try cooking them with bulk sweet Italian sausage. This week our Luckett Farms CSA stash included turnips, carrots, and radishes. I cut off the greens that came with them and cooked them in a one-pot dish. Why would I do that? They are tasty and good for me! They are rich in protein and fiber. They’re also a natural source of vitamins A, B6, C, K, magnesium, and other nutrients., and generally more nutritive than the root that they top. Don’t believe me? Read the green bio!

Here’s something like a recipe you can use as a guideline, and it only takes about 45 minutes.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion: chopped
  • 3 cloves of garlic: minced
  • 1 red bell pepper: chopped
  • 1 turnip: diced
  • 2 lbs loose sweet Italian sausage
  • 4-6 c. chopped greens: chopped (I used turnip greens, carrot tops, and radish leaves.)
  • 3 c. chicken or vegetable stock
  • 1.5 c. rice

Process:

ribs of the greens

Ribs of the greens

  1. One medium high to high heat, saute onion, garlic, pepper, turnip, and the ribs of the greens, until vegetables are tender. About 5 minutes.
  2. Add sausage. Break up the sausage as you brown it. About 5 minutes.
  3. Add greens, stirring to smother and wilt them in the sausage and vegetable mix. About 2 minutes.
  4. Add stock and bring to boil.
  5. Add rice. Bring to boil then reduce to simmer.
  6. Simmer 20 minutes (longer if using brown rice).

Serve as a main dish or a meaty side.

© Copyright Pennie Nichols. All Rights Reserved. 2016