We grew a small winter garden of mixed greens (turnip, mustard, collard) and spinach. It wasn't until after we had the "big snow" that the greens really took off, though. Here's a glimpse of the botanical explosion from when we harvested last weekend.
|Michael clips greens from their bed. We harvested 5 gallons, and you can't even tell.|
|Close-up of one of the turnips. We were surprised they grew as large as they did underneath the mass of greenery.|
|A few of the turnip bulbs we pulled up before trimming off their tops. We did not fertilize these suckers at all. Nature was just that good to them.|
|Me with the mother of all turnips we harvested. Look at how healthy those green tops are!|
|Michael helping me wash and dry the 5 gallons of greens. It took a while, and they covered our entire kitchen counter.|
We gave a lot of the greens away, but they were a great part of my birthday dinner when my mom came to visit earlier in the week. Here's a simple recipe for greens that does NOT require any boiling (which only drains their color and flavor anyway--this recipe brings out their color and flavor!):
- gallon of greens, washed and chopped
- olive oil
- white wine or white wine vinegar
- red pepper flakes
- sea salt and fresh-cracked pepper
- Parmesan cheese
- Heat 2-3 tbsp olive oil in a large saute pan at a medium-medium hot temperature. When hot, add greens to the pan.
- Sprinkle in red pepper flakes. Use a pair of tongs to turn greens in the oil as they wilt.
- After the greens have wilted significantly, pour in 2-3 tbsp of white wine. Continue to turn with tongs. Add salt and pepper as desired.
- Allow greens to cook to desired tenderness. Always turn so they don't burn.
- Portion out onto your plate. Grate fresh Parmesan cheese as a topping.