Braising greens is a great technique to have on hand during CSA time – you tend to get lots of greens. This is what I did with the turnip greens from the bunch of turnips I got at the market.
Braised Turnip Greens
Inspired by http://www.cooks.com/rec/view/0,1650,130181-252196,00.html
Greens from 1 bunch of turnips (about 2 cups)
1 T olive oil
1 tsp garlic minced
¼ tsp crushed red pepper
1 cup tomato sauce
Salt and pepper
Clean the greens and cut off any stems that will remain rough. Allow moisture to remain after washing.
In a skillet heat the olive oil and then cook garlic and crushed red pepper until fragrant, about 1 minute. Add the greens and cook until wilted. Add the tomato sauce. Cook over low heat for 5-7 minutes. Salt and pepper to taste.
NOTE: The tomato sauce could be anything you’ve got hanging around – left over jar sauce, left over homemade, a can of tomato sauce.
I made this for lunch and ate it with a little bit of leftover pasta. It was the best lunch I’ve had in weeks.
Braised Turnip Greens
Inspired by http://www.cooks.com/rec/view/0,1650,130181-252196,00.html
Greens from 1 bunch of turnips (about 2 cups)
1 T olive oil
1 tsp garlic minced
¼ tsp crushed red pepper
1 cup tomato sauce
Salt and pepper
Clean the greens and cut off any stems that will remain rough. Allow moisture to remain after washing.
In a skillet heat the olive oil and then cook garlic and crushed red pepper until fragrant, about 1 minute. Add the greens and cook until wilted. Add the tomato sauce. Cook over low heat for 5-7 minutes. Salt and pepper to taste.
NOTE: The tomato sauce could be anything you’ve got hanging around – left over jar sauce, left over homemade, a can of tomato sauce.
I made this for lunch and ate it with a little bit of leftover pasta. It was the best lunch I’ve had in weeks.
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