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Beet and turnip greens get new life in this side dish. |
One of the many benefits of receiving a weekly
vegetable service
is that it's opened my eyes to a lot of new foods...specifically the
several varieties of greens there are out there.
Chard, kale, collard
greens are some of the more common ones, but I also discovered that you
can eat the tops of beets and turnips, something I would've never even
considered before.
Greens are also SUPER healthy. They are a rich source of minerals (including iron, calcium, potassium,
and magnesium) and vitamins, including vitamins K, C, E, and many of the
B vitamins.
One week, I received
both beets and turnips, which I made in separate recipes, but instead of
tossing the greens in the compost bin, I saved them and used them in
this very simple and tasty side dish. You could substitute with any type of greens, and double or triple the recipe if you're cooking for a crowd at Thanksgiving.