Tuesday, September 9, 2008

What to do With Your Share---Week 18

Greens and Green Beans
The classic dish greens and beans consists of white beans and cooked greens (and sometimes sausage). This dish is actually quite different in texture and taste, but just as good. It is a nice way to clean out the fridge too. We served this over rice.

2 tbsp olive oil
1 small onion, chopped
3 radishes, chopped
3 Hakurei turnips, chopped
½ to 1 bunch greens (stems and greens chopped separately)
1½ cups chopped green beans
2 cloves garlic, chopped
1 tsp red pepper flakes
1 tbsp dried oregano
1 tbsp white wine vinegar
¼ cup water
½ tsp salt

Sauté the onion, radish, turnips and greens stems in the olive oil over high heat for 2 minutes. Turn heat to medium, cook for 3 more minutes, then add the remaining ingredients. Stir, cover and cook for 10 minutes, or until vegetables are desired tenderness. Add more water if necessary to keep the vegetables from burning.

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