This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Stir-Fried Bok Choy and Arugula with Tofu
greens
Indonesian-Style Collard Greens Curry
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. Heat oil Read More…
Lisa Rochon’s Southern Soup
Lisa demonstrated this recipe at the Peachtree Road Farmers Market.
Skillet Kale and Butternut Squash Pasta
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.
Notes on Turnips and Greens
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’s Sweet Potatoes, Sweet Turnips and Greens
Deborah Geering is a freelance food writer based in Atlanta.
Greens and Sausage Soup with Cornmeal Dumplings
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
Butternut Squash and Greens Torte
This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Cutting-Edge Collards
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.
Autumn Vegetable Soup
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.