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…
- Brown Butter and Maple Glazed Turnips (veggiesfromthefarm.wordpress.com)
- Southern Greens and Turnip Custard (veggiesfromthefarm.wordpress.com)