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!
Another great recipe from No-Guilt! Carb Diet Cookbook! As usual, I substituted the green leafy veggie I received in my CSA box for what was called for in the recipe. The original recipe is called, “Ground Beef, Spinach, & Barley Soup”. I used mixed greens which included mustard and turnip greens.
As you can see from the picture, I like my soup chunky!
This morning after my workout, I had the last of the Green Smoothie frozen from weeks ago and was reminded again to try to improve on that recipe. It tasted good but I don’t like to chew bits of green leaves. Sneaky Chef’s Green Puree came to mind. I’ll bet the cooked greens frozen in a cube like ice would add smoothness and chill to the already good taste. We’ll see…
My sweet husband took the kiddos for a few hours so I had the kitchen to myself…uninterrupted!!! Finally, I could get to those greens and broccoli & make the green puree from Sneaky Chef!
(The other cooked broccoli & greens got eaten throughout the week so I had to start all over.)
Thankfully, my fresh produce had not gone bad. It had been over a week since I received the mixed greens (“gringo greens” as Farmer Z called them) but those Debbie Meyer Green Bags have been a veg-saver!
Sneaky Chef’s recipe called for green peas but I stuck to the greens and broccoli only. I took the basic idea and modified the recipe so it would be easier for me and fit what I intended to do with it. Instead of steaming the greens, I boiled them. Instead of using a blender, I used my meat grinder.
The first picture is broccoli; the second is greens.
I didn’t do much after that. Mixed in a little water and lemon juice then packed the mixture into ice cube trays and froze them.
Yeah, it looks weird but besides the smoothie and the recipes from Sneaky Chef, I’ve got other ideas on how to sneak these healthy cubes into my kid’s meals!
(My husband affectionately named them “creepy green cubes” because he knows they’re going to turn up somewhere on his plate!)
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 (Photo credit: Wikipedia)
turnip top, turnip greens (Photo credit: Wikipedia)
- Brown Butter and Maple Glazed Turnips (veggiesfromthefarm.wordpress.com)
- Southern Greens and Turnip Custard (veggiesfromthefarm.wordpress.com)
Sometimes I sit down at my computer and search for recipes based on a new (to me, that is) vegetable coming in my CSA box. I never thought a recipe search could turn into an event! When I was looking up “mustard greens”, I saw this blog post describing a soup swap.
I shared the idea with my book club and at our next meeting, we swapped soup and shared stories. They loved it!
Okay. I’m looking again online for something good to use mustard greens with. I never know exactly what day I’ll make a dish but I gather the ingredients and give myself a range of a few days. So I start making this macaroni dish and realize I have nothing to serve with it! I holler at my husband over the noise of the kids for his advice on what to do and he says to add tuna to it. Of course! A great one-dish meal…
This week, Farmer Z sent along some mustard greens in the box. I thought I’d try a more traditional mustard greens recipe.
Mustard Greens Recipe
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
1 In a large sauté pan, sauté onions in olive oil over medium heat
until the onions begin to brown and caramelize, about 5 to 10 minutes.
Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens
are just barely wilted. Toss with sesame oil. Season with salt and
It sure looked pretty! Unfortunately, it was not a hit with my family.
Box is coming! I have to use up my swiss chard. So for breakfast, I served swiss chard & mushroom squares. After sautéing the onions, mushrooms, swiss chard together, I split it in two for allergy differences.
My husband liked it especially because of the mushrooms. And the edges! I used a mini loaf pan because of the split. His only suggestion was using fresh mushrooms instead of canned ones.
Then I wondered if I could freeze the onion/mushroom/greens sauté. For this I used a combination of baby bella and shiitake mushrooms. The greens are whatever I had left over. In the picture below, mustard greens are on the right and Siberian kale is on the left.
Hopefully with this mixture, I can make this dish without so much prep work!
I found this recipe on Kalyn’s Kitchen blog after making red russian kale & red onion savory breakfast squares last month.