Submitted by CSA member Kathy whom picks up at the Linden Ave. drop site.
Greens and mushrooms
I used about 4-5 f the kale leaves cut from the ribs. Saved ribs for a future meal.
I cut the greens from the 3 turnips and cut leaves from the ribs. Saved ribs to add to kale ribs.
A few leaves from last week’s romaine lettuce.
Cut up some of the dark green ends of leeks.
Sliced several mushrooms.
Heat some olive oil in pan. Add the mushrooms and leek greens. Sure until tender. Add the kale. and sauce until softened. Add turnip greens and saute a few minutes and then add romaine. I added some chopped veggie breakfast sausage.
I then added a little water and a veggie chicken broth cube, a little salt and coarse ground pepper. Served over leftover rice.
Paired with an ear of corn, also from today’s box.
Braising is a tasty way to cook kale. A little water and broth cubes, soy sauce, or other sauce. I experiment with whatever I have on hand
