CSA Summer
I picked up my first half CSA box today....so exciting! I couldn't wait to get home to check out the contents. This year I ordered an every other week half share from Tree of Life Farms and CSA in Cuba City, WI. Their produce always wows me at the Dubuque Farmer's Market, and this week's box was no different. While I have big plans for the head of green cabbage (I'll be eatin' coleslaw for breakfast) the pound of adorable, sweet carrots, and even the bunch of beets (raw beet salad!), I didn't have any ideas for the turnip greens. I'd never eaten them, let alone cooked them before, so I did some research on the interwebs. I found out that turnip greens are very bitter and incredibly healthy, with more nutrition ounce for ounce than kale! I also learned that the traditional Southern cooking method marries turnip greens, salt pork, and rice and beans. Now that was something I could get behind! So I ran to the grocery store, bought me some bacon, shallots, and chicken broth, and this delight was born!
For the greens
1 pound organic turnip greens, cleaned and chopped
2 slices bacon, diced
2 shallots, diced
3 cloves garlic, smashed
olive oil
red pepper flakes
3/4 cup organic chicken stock, mixed with
1 tbsp Dijon mustard
For the lentils and rice
2 cups cooked brown rice
2 cups prepared lentils
splash chicken broth
Parmesan cheese to taste
Warm the olive oil and diced bacon in a Dutch oven. When bacon is partially cooked, add shallots, garlic, pepper flakes, and salt and pepper. Heat until bacon is crisp and vegetables are caramelized, and add the greens. Allow to wilt for 1-2 minutes, then add the stock/Dijon mixture. Simmer until most of the liquid is absorbed. In the meantime, warm lentils, rice and stock in a saucepan. Add cheese and warm through.
Serve lentil and rice mixture in a bowl topped with a big scoop of greens on top and ENJOY, cause this one is AWESOME!
Garlicky Turnip Greens with Bacon over Lentils and Brown Rice
Ingredients:For the greens
1 pound organic turnip greens, cleaned and chopped
2 slices bacon, diced
2 shallots, diced
3 cloves garlic, smashed
olive oil
red pepper flakes
3/4 cup organic chicken stock, mixed with
1 tbsp Dijon mustard
For the lentils and rice
2 cups cooked brown rice
2 cups prepared lentils
splash chicken broth
Parmesan cheese to taste
Warm the olive oil and diced bacon in a Dutch oven. When bacon is partially cooked, add shallots, garlic, pepper flakes, and salt and pepper. Heat until bacon is crisp and vegetables are caramelized, and add the greens. Allow to wilt for 1-2 minutes, then add the stock/Dijon mixture. Simmer until most of the liquid is absorbed. In the meantime, warm lentils, rice and stock in a saucepan. Add cheese and warm through.
Serve lentil and rice mixture in a bowl topped with a big scoop of greens on top and ENJOY, cause this one is AWESOME!
Comments
Post a Comment