How about those greens!
Check out these recipes, brought to you by the Intentional Eaters Agriculture Community!
Here’s a great recipe to use up all of those turnip and radish tops.
Oh one more thing – I’m not big on raw radish and beet tops – too bitter for me… so I decided to use them as a base for a spaghetti sauce – what a success. Not sure if you want a recipe contribution but…
Vegetarian (or meat) Spaghetti:
- Finely chop as much beet top, turnip top, radish top as you have
- Finely chop lots of garlic and onion (say onions about 1/6 volume of greens and garlic to taste)
- Sautee all on low heat in large pot with some olive oil until soft
- Puree this sauteed greens in food processor until smooth and set aside
- Heat your now empty pot
- [MEAT] add a little olive oil and throw in a small amount of lean ground beef – cook until all brown but not dry
- Puree some tomatoes (say 2x greens by volume) and add to pot (if you’re using fresh tomatoes, blanch first, peel and then puree)
- Add greens puree to pot
- Spice to taste with:
- Italian Seasoning
- Fresh ground pepper
- Thyme powder
- Fresh Basil
- Add some of your favourite beef stock (powdered, vegan vegetarian stuff is excellent too)
- Simmer for an hour or so… the longer the better… or until desired consistency
- When ready to serve, put some cornstarch in a small glass with a little cold water and and mix until uniform and chalky
- Add cornstarch to spaghetti and stir until sauce thickens a little (prevents sauce from separating on your pasta)
My 3yr and 8mo old kids devoured this stuff. Enjoy!