I was getting a little tired of spinach. Luckily I found myself in a different store in a different town and lo and behold! They had beets with the greens attached! Even though that's not what I was shopping for, I grabbed a bunch. Oooo! And they had chard. Rainbow chard! And they had mustard and kale and collards. I stopped myself at the chard. Then, for some reason I had a sudden urge for radishes and grabbed a bunch of those too. So I left the store with my booty of greens ( and a bunch of strawberries and rhubarb too). Two bags for less then $30. A lot cheaper then I usually pay for 2 bags of groceries. This craving is saving me some bucks.
I got home and I roasted those beets in olive oil, kosher salt and fresh sage. I sauteed the beet greens in olive oil, then tossed them with the beet infused oil from my roasted beets, which I had mixed with a little balsamic vinegar. I topped the roasted beets with a little chevre cheese and I was one happy camper. This meal ended up being quite a lot and I was able to squeeze a couple more meals out of it. That same night I also made a strawberry rhubarb compote, so for breakfast I had whole milk honey yogurt topped with granola and my fresh homemade compote that tasted a little like summer.
But back to my greens - unfortunately I haven't been able to cook up my chard yet, that will be tomorrow, but tonight I got into my radishes. I had a big lunch, so I didn't need a huge meal, and something crunchy and fresh sounded good. So I made myself a butter and radish sandwich for dinner. Perfect! The sweetness of the butter against the peppery, slightly bitter flavor of the beets was just what I was craving. And sprinkled with a little kosher salt on top. Perfect. But then I got to thinking, what about the radish greens? (See, I really am obsessed with greens these days). So I did a little searching and figured out I could make soup with them. I had everything I needed on hand. A couple of potatoes, onion, chicken broth, butter, garlic, the radish greens and milk. Very simple. I sauteed the onions in the butter, threw in the diced potatoes, garlic and radish greens, tossed them in the butter and poured a couple cups of chicken broth on top. I simmered for 30 minutes, cooled it and pureed it in my blender. Then I put it back in the sauce pan and added about 1/4 milk and a dollop of sour cream, just because, and heated it through. I seasoned with salt and pepper to taste and I have a yummy lunch waiting for me tomorrow. I was surprised at how tasty something with radish greens in it could be, and very pleased with myself for not wasting any part of the plant. Waste not want not they say.
So tomorrow will be a baked potato, with sour cream of course, and chard sauteed in olive oil and drizzled with balsamic vinegar and beet infused olive oil. I'm getting my fill of dark leafy greens and feeling very healthy for my efforts. I can't wait for the farmers markets to open up so I can start fulfilling some of my other cravings - like purslane, zucchini blossoms, and heirloom tomatoes ripened on the vine! Oooo I can't wait for that!
Annapurna The Goddess of Nourishment