Tuesday, December 23, 2014

dealing with greens

Our weekly shares from the Community Supported Agriculture (CSA) group we belong/subscribe to are huge. It takes about a week of cooking to get through this pile of fruits, vegetables and greens. One advantage to joining a CSA is being confronted with unfamiliar plants, and learning new recipes. And sometimes, we just have to improvise...



After roasting the white turnips and beets (along with some carrots and an onion, drizzled in olive oil), we were left with the turnip and beet tops. The turnip tops are a slightly bitter, spicy green (like a mild mustard green), and they complement this sauté of onion, yellow pepper, chick peas and scallions. I add a liberal dose of Indian spices (cumin, coriander, turmeric and hot pepper) to the onion and sweet pepper before tossing in the chick peas and greens, but you can use any number of seasonings with this combination. The key is to balance the sweetness of the onion and pepper against the sharpness of the turnip greens, with the starchy neutrality of the chick peas tempering the layered flavors of the curry mix.

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