Recipes - Week of June 12th

Turnip Greens – can be prepared in the same manner as spinach or any other leafy green - boiled, steamed, sautéed, stir-fried, etc.

Bea’s Greens Flavorful greens with bacon and seasonings.

• mustard greens or turnip greens, or combination
• bacon
• garlic, minced or chop 1 stalk of green garlic
• 1 can chicken broth (approx. 14 ounces)
• 2 tablespoons Worchestershire sauce
• Tabasco sauce, to taste

PREPARATION:Mix the mustard and turnip greens, or just one kind or any combo will do. Wash and coarsely chop greens. Fry a few strips of bacon in a large pan. Remove bacon from pan and sauté some minced garlic for about a minute in the bacon grease. Mix 1 can of chicken broth, 2 tablespoons of Worchestershire sauce, a teaspoon or so of Tabasco sauce (to taste). Put greens in the pan and pour broth mixture over the greens. Cover and cook over low heat, stir occasionally. When greens are done, add crumbled bacon. To make this low fat or with no meat, just leave out bacon and grease. It still tastes great!

Cajun-Style Greens Mix turnip & mustard greens (use leaves & stems from the turnip greens & leaves only from the mustard greens)

• 1 Tbsp. olive oil
• ½small yellow onion, minced
• 1 celery rib, minced
• 1/2 large green bell pepper, seeded and minced
• 2 garlic cloves, minced (or use 1 stalk of green garlic- chopped)
• 6-8 ozs diced tomatoes, drained
• 1 tsp. dried thyme
• 1/4 tsp. cayenne
• Salt and freshly ground black pepper, to taste

Cook the collards in a pot of boiling salted water until tender, 20 to 30 minutes. Drain, then coarsely chop and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme and cayenne. Add the collards, season with salt and pepper, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot!

Oregano -A Few Ideas to Get You Started (from http://www.culinarycafe.com) Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.

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