Tag Archives: add-in

Cabbage and Turnips

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My FOODILY app did it again! I typed in “turnips” in the Search box and found a great recipe from Williams-Sonoma. It called for savoy cabbage, but I had green cabbage so I used that instead. It went great with my Garlic Mashed Potatoes and Radishes!

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Savoy Cabbage and Turnips

Curly-leaved savoy cabbage, turnip and carrot are combined in this simple sauté of autumn vegetables. The combination makes an ideal bed for seared duck breast.

Ingredients:

  • 2 Tbs. unsalted butter
  • 1 turnip, peeled and cut into 1/4-inch cubes
  • 1 carrot, peeled and cut into 1/4-inch cubes
  • 1 head savoy cabbage, about 2 lb., quartered,
    cored and sliced crosswise into strips 1/4
    inch wide (I used green cabbage)
  • 3/4 cup low-sodium chicken stock
  • Coarse salt and freshly ground pepper, to taste
  • 1 Tbs. chopped fresh flat-leaf parsley (I used kale)

Directions:

In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage (and kale) and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

Willa Deane’s Breakfast Casserole

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From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!

Ingredients

  • 1/2 bag herb bread crumbs
  • 2 cups grated sharp cheese (I used mild cheddar cheese)
  • 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
  • 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
  • 2 cups milk (I used just one)
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 4 eggs

Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!

Kale Queso

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Just looking for a way to use more greens!

Spinach dip has been on my mind lately but I haven’t found a recipe I wanted to make. So, shortcuts are good! Monterey Jack Queso dip with Kale added in…

I cooked the kale before I added it into the queso.

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Chopped it real fine…

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And served it with some blue tortilla chips!

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Add-Ins

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I started the process to make green puree from Sneaky Chef but got interrupted. How surprising! 😉 The greens I was using were a mixture of turnip (fast and slow cook) and mustard. I washed, tore the leaves off, and boiled and drained them, then stored them in the refrigerator so I could get to the other vegetables later.

Those greens stared at me for a few days every time I opened the fridge. So one morning, I put some in my scrambled eggs. The next night, I added some to a fettuccine alfredo with chicken dish. I realized the possibilities were endless! The best thing about it was they were already prepared. Though I love the time washing, tearing, chopping, and preparing the produce, I can’t spend all day in the kitchen! (Though this experience has made the kitchen a pleasant place for me!)

Well, I have a new batch of greens from my box now so I can continue the green puree…sometime.

To be continued…

mustard greens

mustard greens (Photo credit: Wikipedia)

turnip top, turnip greens

turnip top, turnip greens (Photo credit: Wikipedia)