Thursday, June 18, 2009

braised turnip and radish greens, for breakfast

We had two beautiful bunches of turnips and greens, as well as one of radishes. I've read that radish greens are edible, and they looked so fresh and yummy, so I decided to toss those in with the turnip greens.

I cleaned them and chopped them, then tossed them into a heavy pot with a couple tablespoons of olive oil. I added a couple of minced garlic scapes and some salt.

I stirred for a bit, and then wondered what I'd use for braising liquid. Water would do, I guess . . . then I remembered that I'd just cooked lentils for lentil salad (see two posts ago) . . . that lentil cooking water would be perfect!

I cooked them for about 10 minutes, maybe, or a little more, till they were tender.

Leftovers, pictured above: toasted pain de campagne, topped with warmed juicy greens and an egg.

(Yes, this would be Jon's plate, with the leftover steak for breakfast. He and my dad were in heaven.)

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