Eat your greens

Green vegetables definitely make up the central ‘spine’ of our garden. They grow all year round and even through our Canberra winter, but … we don’t always use them as much as we should.

How good are these red mustard greens, lush and full of goodness, ready to eat.
How good are these red mustard greens, lush and full of goodness, ready to eat.

We can easily justify growing all these greens because even if we don’t eat them our chooks do, especially anything from the brassica family. So it is with a somewhat guilty feeling that I’ve decided to have a real go at eating more of our greens. Thankfully several articles about how to best use these vegetables have turned up int the last few days.

The first recipe that I have used is from issue 125 of Fine Cooking magazine, where Maryellen Driscoll gives a series of recipes for kales, collards and mustard greens, all members of the brassica family. As we grow all of these greens at Chez Fork it’s wonderful to get some new takes on how to use them. I made Mustard Greens with Chorizo and white beans (all the recipes from this article can be found on the Fine Cooking website). Not only did I have those red mustard greens growing beautifully in the front garden, but TB was also able to contribute a chorizo that he had made last year.

Mustard greens and chorizo, ready for lunch.
Mustard greens and chorizo, ready for lunch.

All I needed to add was a can of white beans which I had in the storage cupboard. This turned out to be a very easy meal which only took a very short period of time to cook, about 15 minutes all up. This made a tasty, if somewhat rustic lunch, perfect for a day when it felt more like winter than spring.

Amazing, it even looksa bit  like it did in the magazine!
Amazing, it even looks a bit like it did in the magazine!

I did try eating this on top of TB’s sourdough bread, but shortly after I took the photo the whole lot toppled into my lap.

Now on the bread, soon to be in my lap.
Now on the bread, soon to be in my lap.

Now that spring is here the chickens are going into full egg production and while we are giving quite a lot of eggs away, we still have plenty for our own use. So tonight we made an omelette stuffed full of red mustard greens, fresh tarragon and flat leaf parsley.

Omlette fixings.
Omelette fixings.

We quickly sauteed the stems of the mustard greens, followed by the leaves. These were then put aside while the eggs were beaten and then cooked with the tarragon and parsley. Just prior to folding the omelette over the sauteed greens were added. Fantastic, another fast, easy and tasty meal on the table.

Mustard green, tarragon and parsley omelette.
Mustard green, tarragon and parsley omelette.

And coming soon to our dinner table, the first asparagus of the season.

The first asparagus of spring makes its appearance.
The first asparagus of spring makes its appearance.

 

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