14 July 2011

turnip greens & fennel tart

yesterday was wednesday which means my fridge is stocked with fresh goodies from the farm! in this weeks bin (our 3rd csa delivery of the season) we received:

romaine lettuce
red buttercrunch (possibly the best lettuce ever!)
green summer crisp lettuce
turnip greens
green onions
radishes
beet greens
snow peas (so sweet and delicious!)
shelling peas (so tender and sweet!)
kohlrabi

tonight m and i were going to have a quick dinner with bbq'd burgers but i remembered that i had some puff pastry in the fridge that needed to get used up.  so, i made an (almost) equally quick puff pastry tart.  i can't recall if i've ever tried turnip greens before, but i'm going to go ahead and tell you that i haven't.  (because if i did, they certainly weren't memorable!) 

there's no way i'll forget about them now.  they were the star of the show.  i gave them a rough chop and sauteed them with garlic and they were SO good... tender and a little peppery, almost like arugula.  they were SO good in fact, that i had to add more to the pan after got a bit carried away with the sampling!  :)


{turnip green & fennel tart}



{tarty}

turnip greens & fennel puff pastry tart
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 bunch of turnip greens, chopped
1/2 fennel bulb, thinly sliced
1/4 onion, shaved
1/4 cup mozzerella daiya
1 sheet of puff pastry
sea salt & pepper

preheat your oven to 375.  heat 1 tbsp of the olive oil in a small pan.  add the garlic & turnip greens and saute for a few minutes until tender (about 3 or 4 minutes).  season with sea salt & pepper, move to another dish and return the pan to heat.  add the remaining tablespoon of olive oil, followed by the sliced fennel.  saute the fennel for a few minutes until browned and remove from the heat.

roll out the vegan puff pastry on a floured surface and transfer it to a cookie sheet lined with either a silpat or parchment paper.  sprinkle with daiya and top with the onions, fennel & turnip greens.  place in the oven and bake for 15-20 minutes, or until puff pastry is flaky and just starting to brown.  remove, slice & serve.  enjoy alongside a salad for a light dinner, or cut into bite-sized pieces for an appetizer.


{turnip greens... who knew?!}

have you ever tried turnip greens before?  what did you think of them?

4 comments:

  1. We love this! We're going to highlight it on our Facebook page and link so people can come here and see it! We invite you to LIKE us on Facebook at http://www.facebook.com/cutncleangreens and follow us on Twitter @cutncleangreens. We also have lots of recipes to use turnip greens on our website at www.cutnclean.com.

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