Tuesday, November 6, 2007

Mixed Greens with Walnuts

This week, my vegetable basket that I received from my CSA farm was filled with a wonderful variety of greens. So, I made a saute using a mixture of them and walnuts. Cooked greens are not especially photogenic, but if I wax poetic enough about how tasty they were would you believe me? The greens we had this week were Tatsoi, Red Russian Kale, Wasabi Spicy Lettuce, Arugula and Turnip Greens. I used a bit of each. I adapted this recipe from one that appeared in the Natural Gourmet Cookbook.

Mixed Greens with Walnuts

Up to two pounds total of a variety of greens, washed well, coarse stems removed
1 tablespoon extra virgin olive oil
4 cloves of garlic, minced
sea salt to taste
1/2 cup walnut pieces
freshly grated nutmeg

1. Toast the walnuts in 350 degree F oven for about 10 minutes, stirring once, until fragrant.
2. Boil the washed greens a large pot of water for about 10 minutes, uncovered. Drain. Spin in a salad spinner to remove excess water. Chop roughly when cool enough to touch.
3. Heat the olive oil in a saute pan. Add the garlic and saute briefly to flavor the oil. Add the greens and saute for about 5 minutes. Season with salt and freshly grated nutmeg. Stir in the walnut pieces. Serve.

Variation for ginger lovers: I think a nice addition would be to add about 1/2 teaspoon minced fresh ginger root at the same time as the garlic.

1 comment:

ColorJoy LynnH said...

That sounds so good! I love almost any greens. We eat a lot of chard here these days, and Altu loves collards.

I often put tomato in my greens, that is commonly done in parts of Africa and I started with a recipe I think was from Kenya or South Africa. Yum.