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!
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.
- 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)
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).
- Brown Butter and Maple Glazed Turnips (veggiesfromthefarm.wordpress.com)
- Southern Greens and Turnip Custard (veggiesfromthefarm.wordpress.com)
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!
- 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!
Okay, this is a stretch! I’ll call it “Open-Faced Bacon Egg-White Kale Queso Sandwich”.
I spread the Kale Queso on a piece if toast…
Added some bacon…
And topped it all with a scrambled egg white and kale.
Gooooooood Morning World!
- Kale Queso (veggiesfromthefarm.wordpress.com)
- B.E.L.T – Bacon, Egg Salad, Lettuce and Tomato Sandwich (kathskitchensync.wordpress.com)
- Green Goddess Grilled Cheese Sandwich (sthlmaftereight.wordpress.com)
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.
Chopped it real fine…
And served it with some blue tortilla chips!
Adapted from the Better Homes and Gardens New Cookbook “Kielbasa and Cabbage”:
My version included:
2 tbsp butter
Add Pampered Chef Smoky Applewood Rub to vinegar/juice/brown sugar mixture
3/4 head small cabbage
Add a bunch of kale, stems removed, and cut into strips
Just before the end of cooking, add kale and stir till it wilts (make sure it stays bright green!)
Not ideal for Spring, but it sure was good! Even for my 2 year old who finished her supper before her siblings!
- Kielbasa and Red Cabbage (veggiesfromthefarm.wordpress.com)
- Kale Slaw (veggiesfromthefarm.wordpress.com)
I found a new cookbook the other day that caught my attention called No-Guilt! Carb Diet Cookbook because not only did it have recipes that used some of the greens I’ve been getting in my CSA box but also the grains I’ve been using from making my own bread. It’s not often in my world I see words like amaranth, millet, or polenta. Those grains are actually in my pantry but I don’t exactly know how to use them.
Farmer Z said he took extra time to cut baby greens for us this week. Spinach, swiss chard, kale, and red chicory. I can imagine how cute they are coming up in the warm spring Tennessee mountain air. Bright green and sweet to the taste.
The original recipe in the book is called” Barley and Swiss Chard Skillet”. But I had baby greens…
And I changed some ingredients around to fit what I had: orange sweet pepper instead of green pepper, great northern beans instead of navy beans, minced garlic instead of garlic powder, pearled barley instead of quick-cooking barley, and dried basil instead of fresh basil. (My husband planted an herb garden for me this year so I can’t wait to just walk outside and grab a few fresh herbs for dinner!) Here I’m sautéing the red and orange peppers in olive oil…
I add the greens, beans, tomatoes, and basil and cook till heated and wilted…
…then add the barley to heat through.
A great balanced dish that was actually filling. But that was the point of the book: to use the right combination of carbs, protein, and vegetables for health and that full-tummy feeling.