Author Topic: Greens, something new  (Read 261 times)

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Offline Eric Krewson

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Greens, something new
« on: April 03, 2017, 07:36:04 am »
I saw this on Bizarre Food, they called them turnip green pop-ups, never heard of it before but had to give it a try. The real name for them is "rabe", I couldn't find any reference to "pop-ups" on the net, turns out their proper name is greens rabe.

Pick the flowering tops of your greens (turnip, kale or collards) in the spring, saute they with butter and minced garlic and a little salt and pepper. Put a couple tablespoons of water in the pan and cover to steam for 5 minutes or so after they wilt down.

The taste like a cross between greens, broccoli and brussel sprouts, might good if you love greens.

In the garden;



Just picked;



In the pan;



On the plate with deer heart and other stuff, I put a sprinkle of parmesan cheese on them;



« Last Edit: April 03, 2017, 07:48:25 am by Eric Krewson »

Offline mullet

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Re: Greens, something new
« Reply #1 on: April 03, 2017, 09:53:10 am »
That looks good. I'll have to give it a try.
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Offline JW_Halverson

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Re: Greens, something new
« Reply #2 on: April 04, 2017, 01:19:47 pm »
I have had them and love the complex "green" flavors. 
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Offline nclonghunter

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Re: Greens, something new
« Reply #3 on: April 18, 2017, 08:34:59 pm »
I think the old time method was turnip greens cooked in fatback with blackeyed peas. Toss in some onion and you got a mess.
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Offline JW_Halverson

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Re: Greens, something new
« Reply #4 on: April 20, 2017, 12:39:26 pm »
I think the old time method was turnip greens cooked in fatback with blackeyed peas. Toss in some onion and you got a mess.

A hot mess...but in such a good, good way!
Sawdust.  It's man glitter.