Winter Greens Recipe

carrots-greens-onions-recipe-003This year we have a bounty of fall greens.  One of my favorite ways to serve fall cabbage family – cabbage, kale, kohlrabi tops, tatsoi, Chinese cabbage like Tokyo behana, Brussels sprouts or the top part of the Brussels sprouts plant is to wilt them. 

 

 

carrots-greens-onions-recipe-005I tend to cut any harder stems, and then cut the greens in ribbons

 

 

 

 

carrots-greens-onions-recipe-004 I fry up a chopped onion or leek.  Then add matchstick shaped carrot, Simmer in stock until carrots are “al dente” and add the greens to wilt.

 

 

 

carrots-greens-onions-recipe-006Serve with stock or drain and dress with any vinaigrette, salad dressing, yogurt or cream or interesting vinegar with oil.  This is a great way to provide color, texture, and shape variations – spherical Brussels sprouts with the carrots is great.  Experiment and vary the dressing with the meal – with a spicy meal try yogurt.  With a bland meal use a spicy vinaigrette.  Enjoy!

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