Saturday, May 15, 2010

Friday harvest and recipe

  • 3 lbs potatoes
  • 2.5 lbs collards
  • 3 lbs bok choi
  • .75 lb turnips
  • 1.5 lbs turnip greens
  • .75 lb radish
  • 1.25 lb swiss chard
  • 1 lb kale
  • .75 lb little bok choi
  • 14 oz lettuce
  • 1.75 lb bunching onions
Here is a recipe for a Greens, Tomatoes, and chick peas dish I pulled and modified from Joy of Cooking (my all time favorite cook book.) Rachel Ray also has a similar recipe. It is quick (30 mins) and easy. Spinach is probably the best--you can even use frozen. I use whatever greens we have available. The spices may be unfamiliar but we use them a lot for Indian dishes. You can get them at an Indian grocery or on Amazon.

1 onion
1 can crushed tomatoes (can used diced also)
3 tsp. coriander
1 1/2 tsp cumin
1/4 tsp.  Garam Masala 7oz
1/4 tsp. turmeric
1 can chickpeas, rinsed
1 tsp of salt (or to taste)
1 bunch of greens rinsed and chopped or 1 pack of frozen spinach

Heat onion in oil or water until soft. Stir in tomatoes, coriander, cumin, garam masala, turmeric and salt. Cook for 3 mins. Stir in Chickpeas and greens and cook 10 minutes or until the greens are as soft as you like!

Serve over any grain like rice, basmati or jasmine is perfect but we just use brown most of the time. I've also served this with quinoa. I usually double the recipe also.

7 comments:

William Kruidenier said...

Great picture (and veggies)!

Are those red potatoes in the middle of the table this early? Do you eat the "turnip greens" off your turnips?

Thanks for this recipe -- all the stuff I like!

Jennifer said...

Yes, you are right. I skipped over the potato weight when I copied it into this post. Daniel pulled 3 lbs of red potatoes. They are small but since we have so many coming we figured we might as well start eating them!

KathyB said...

YUM! I have been stir frying veggies a lot and I always put spinach in. I like to add Braggs amino (instead of soy sauce) and a little Toasted Sesame
Oil which gives it a great flavor. I also use brown rice cause I still haven't figured how to cook quinoa.

Daniel said...

William,
Yeah we eat the turnips and the greens. I'm a new big fan of this plant. The turnips we've been mixing with potatoes in a mash. The greens we cook down, way down, until soft. They are quite good.

We didn't plant enough but will try them again in the Fall.

Daniel

Lesley said...

Yeah! I need a new greens recipe...I am getting a bit bored of the ones I have been using.
This will be dinner one night this week. Thanks!

Miss you guys...we should talk soon. I am beginning to emerge from the chaos that is the end of the academic spring semester....

Anna Morrison said...

thanks for the recipe.

i have a bowl of turnips with their greens that i am cooking up tonight. so yummy! i tend to put a lot of vinegar in with mine along with olive oil, tamari, garlic, sea salt and pepper. is this similar to how you cook them. the greens are actually my favorite part.

we have a lot of collards right now. i think i like those better then the turnip greens.

missing you all . . .

mc said...

I love garam masala. It's one of my fav spice blends. We have a great Indian Market in Lexington that carries it pretty cheap. I'm gonna try that recipe tomorrow.