Thanks, Della!
Some weekends are better than others. I wish I could have extended mine just a little bit longer, but alas, I could not.
So here I am facing another Monday.
I guess I’ll just have to relive a bit of the weekend right here. Let’s see….
I’ll start with Saturday. I spent the morning at the Riverside Farmer’s Market, where I made some new friends and learned some new things and tried some new recipes. All good things, of course.
Della of Della’s Garden blessed me with some Rutabaga greens. These leafy greens had quite a debut in my Sunday dinner. They’re sturdy like collards and a little sweeter than turnips, very hearty and worthy of another sampling. Thank you, Della for the greens and the cooking tips.
| Thanks, Della! | Print |
Ingredients
- 1 tbsp Olive Oil
- 1 bunch of Rutabaga greens
- ½ Vidalia Onion
- 2 tbsp minced garlic
- pinch salt
- 1 cup of chicken stock
- 4 Vine Tomatoes
- pinch Red Pepper Flakes
Instructions
- Rinse the greens really well, being sure to remove all dirt and such. Chop into half-inch strips. Set aside.
- Heat olive oil in the bottom of a stock pot, then saute onions and garlic until the onions are translucent. Then toss in the greens and combine. Add half of the stock, stir, reduce to low heat and cover pot.
- Check the greens every few minutes and after about 15 minutes add more stock and the tomatoes, salt and red pepper flakes.
- Combine and let simmer about 10 minutes longer. The greens should be tender not soggy so keep an eye on them and adjust cooking times.
One Comment
Della
I’m glad the Rutabaga greens turned out nicely for you!
Della
Della’s Garden