For lunch on Thursday, I tried something new. I like eating the salad turnips from the farmers' market raw. They are delicious. However, I never want to waste the turnip greens, which are high in vitamins and minerals such as calcium. I have usually put them into soups, but I recalled reading a recipe somewhere for "greens and beans." I thought it might be in the Washington Post's "Eat Voraciously," but the site does not appear to be searchable, and the recipe I found required more ingredients than I had on hand. However, the Google search also showed one for "Smoky Beans and Greens," from Food & Wine, which was more a general technique. This morning, I cooked the cup of dry white beans that I had soaked overnight. Using olive oil, I sauteed a shallot I wanted to use up with a small red bell pepper from our garden, added some minced garlic at the end for about 30 seconds. I added a bit more olive oil, then sauteed the cut-up turnip greens. I added the cooked beans with their liquid, about 2 Tbs. tomato paste, and about 1 ½ cups of turkey broth that I had thawed. I seasoned with ½ tsp. of Penzey's Smoked Spanish Paprika and a bit of fresh pepper and simmered for a few minutes. I had some, as recommended, in a shallow bowl, topped with Parmesan. I have enough for two more lunches. I will use this Beans and Greens recipe as my base recipe.
[Quick Note for people reading this post: skip the turnip greens if you take a blood thinner.]
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