Northern girl, southern ingredient.

20130306-112340.jpg

So last week I was searching for bagged kale to make soup with, and all I found was turnip greens. Two pounds of turnip greens. I decided it would work for the soup (which it did) but now I have probably 1.5 pounds of greens that I really don’t know how to work with. Last night I threw them in a crazy concoction that I’ll call “Vegemite pasta with Parmesan, turnip greens, and red pepper flakes”, which was actually delicious. Today I sautéed half an onion and two cloves of garlic in my cast iron skillet, added three big handfuls of greens, red pepper, and salt and cooked until the greens were soft, when I stirred in about 1T red wine vinegar. I made a well, cracked an egg, left on the stove for another 2 minutes then threw the whole thing in a preheated oven that I switched to broil to cook the egg a little more. Surprisingly tasty!

As you can see, I ate straight from the skillet. If you are less barbaric, you can dish it up, being sure to keep the runny yolks intact. Or better yet, after the greens are cooked, dish them up into ramekins before cracking the egg!

Advertisements
Image | This entry was posted in Nutrition, Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s