Sunday, June 13, 2010
It is so much fun to explore new recipes and try new vegetables through our farm share. Pasta Prima All-Natural Ravioli Wild Mushroom and Thyme had caught my eye at the grocery store. Anything mushroom usually does. So we needed to find a use for some of our farm-fresh veggies to complement the ravioli. Well, the flavors didn't really work well together, but both the ravioli and the greens were delicious.
Leon O'Neal's Turnip Greens
1 large bunch turnip/radish greens
1 small turnip, peeled and diced
Dash of maple syrup
6 slices bacon, diced
1 onion, diced
1 tablespoon lemon and garlic seasoning
Pepper to taste
Salt to taste
Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain. In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Optional: serve with Louisiana hot-pepper sauce.
* Recipe from Epicurious.com by Robb Walsh
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