Were you excited to see kale in your box? I’m ready for this dish that combines kale with butternut squash and pasta. Just says “comfort food” to me. No shallot? Leave it out or substitute some onion or garlic. The pasta cooks in the same skillet – easy cleanup.
Hakurei turnips as big as the ones in today’s box are probably too grown up for eating raw. I can’t swear to that – haven’t tried them – but when I saw them, I decided these would be good candidates for a long, slow simmer. If you want juicy turnips and greens, bring about 2 cups of water to a boil, add a little salt and some sugar, some bacon fat if you’re into that, and bring the mixture to a boil. After 5 minutes, reduce heat and add the diced turnip roots and chopped greens. Cover and simmer for as long as you like. I’m running a recipe in the paper this January that calls for cooking them for 3 1/2 hours. Yes, 3 1/2 hours. But I tell you, they are delicious, cooked to succulence. You can see why that style of cooking roots and greens has persisted for years.
Are you a juicer? I’ve just (finally!) become a fan of juiced greens. Those collards, kale, beet and turnip greens? This week they’re going in the juicer with some apples. My new favorite way to get some of those delicious K vitamins.
Deborah Geering is a freelance food writer based in Atlanta.
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Another recipe from Southern Living. These days you can find really great smoked salts at stores like Strippaggio in Emory Point or Cook’s Warehouse. Use those instead of that hickory smoked salt they sell at the grocery store. They’re naturally smoked instead of artificially flavored and really yummy.
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
This is a great potluck dish, good hot or cold. The recipe is adapted from one I found on Whole Foods Market’s website.