Sweet Dumpling Squash
What is THAT?!
Broccoli Greens are the tops of broccoli plants grown just for their leaves. You can cook them like kale, though they have a distinct broccoli flavor. They make yummy creamed broccoli, too. Just chop the greens and substitute them for broccoli heads in your favorite creamed broccoli dish.
Salad turnips are delicious sliced or grated in salads, roasted, stir-fried, or in soups. We just pop them off and eat them as a snack.
Everybody thinks they don't like collard greens (and Brussels sprouts) until they try them. Try this recipe for a quick easy side dish:
Mustard Greens, Bok Choy, Collard Greens with Caramalized Onion and Cashews
2 Bunches mustard greens, bok choy, and/or collard greens, very coarsely chopped
1 Onion or large shallot, sliced
1 Cup raw cashews, whole
2 Tablespoons olive oil
1 Tablespoon sherry, white wine, or apple cider vinegar
1 Tablespoon minced ginger (optional)
Salt to taste
1. Heat oil in large pan over medium-high heat. Once hot, add onions, stir frequently.
2. When onions are translucent, add cashews. Once cashews are golden and onions are slightly browned, add sherry and ginger if using. Cook until onions are very tender and brown.
3. Add greens, stirring constantly. Cook until greens are wilted. Add salt to taste. Serve with rice.
We hope you're enjoying this beautiful day!
~Eleanor & Patrick