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Greens 1

Japanese turnips

I bought a whole mess of greens at USGM this weekend. Turnip greens, French breakfast radishes, radish greens, mustard greens and spinach. In addition, I have some leftover baby bok choy.

Got any ideas? I have some leftover Rancho Gordo borlotti beans. I figure that’s probably good for a bean stew, along the lines of the broccoli rabe from a couple weeks ago. I’m playing around with the idea of mustard greens tossed with some onion confit and bacon ends. There’s a warm salad of turnip greens, Bintje potatoes and Italian sausage. Maybe a vegetable plate for dinner on Friday night.

I’m curious to see what some of you might think of.

1 reply »

  1. OH yes, sausage with all that green stuff! I love baby bok those first few times they show up FRESH…. You’ll be having a rich combination of things there… and I am embarrassed to admit, my lunch today cooling as I write is my old Mom’s southern classic: Smoked Hamhocks and Pinto Beans…that were soaked last night. They’ll be good since I haven’t had ’em in a while, but not delectable as your meal sounds. Yum.


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