Tag Archives: easy mustard greens recipe

Eating Seasonally from The Winter Garden: Simple Nutritious Recipes

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Even though the weather is chilly, we can still enjoy warm savory meals from our North Florida gardens.

Greens and root vegetables, though humble compared to glorious tomatoes and crisp pickles, are still a comforting part of winter meals.

I have compiled a list of some simple yet nutritious ways to prepare some seasonal vegetables.

Even if you do not have a garden, you will find that the main ingredients are easy to find and economical too. Eating seasonally is good for your health and your budget!!!

Just click on the picture, and it will take you to the recipe. 😀

1. My Favorite Kale Recipe  If you love to eat a hearty breakfast, this is for you!

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My Favorite Kale Recipe

2.Savory Sauteed Mustard Greens This is a great way to prepare the greens that are so abundant at this time. If you have only ever had collards or turnip greens, this is a great way to try something new.

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Savory Sauteed Mustard Greens

3. Colorful Roasted Turnips, Carrots, and Radishes -This preparation is so easy, but the flavor that roasting gives to these vegetables is amazing!

Colorful Roasted Turnips, Carrots, and Radishes

4. Kale Chips – Classic. You can dress these up with different spices or Parmesan cheese.

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Kale Chip Recipe

5. Daikon Radish Recipe -Try something new from the farmer’s market! I can’t seem to grow carrots, no matter what I try; but I can manage to grow daikon radishes, which are shaped pretty much the same. Go figure. This is a delicious way to serve this unique vegetable.

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Daikon Radish Recipe

Of course, if you need some dessert to offset all that healthiness, you could also bake up some fresh cookies. 🙂 I love to eat Pumpkin Oatmeal Chocolate Chip Cranberry Walnut Cookies on these cold winter days.

Do you try to eat seasonally? I love harvesting vegetables in the afternoon to go with dinner. I don’t live on a farm, but it does make me feel pretty domesticated to head out to my backyard garden with a colander and scissors to get  part of our supper. Quite the satisfying feeling, wouldn’t you agree?

I’m thinking of trying to make some type of turnip-rutabaga-cheesy casserole type dish next. Maybe with a toasted breadcrumb topping?

Or maybe I will try wilted mustard greens in a creamy cheddar sauce??

Although I have started some seeds already (more on that later), still being able to harvest most of our dinner vegetables from the garden is putting a little hold on my typical rabid spring fever. 🙂

Which one of the recipes looks the yummiest to you? If you try one of them, I’d love to hear about it in the comments. If it looks like something you’d like to try later, you can pin it using the buttons.

If you know of another crazy gardener, feel free to share my blog with them and to also like me on Facebook! I love to hear from other gardeners!

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Savory Sauteed Mustard Greens

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I think mustard greens are beautiful. I love the looks of their frilly, vibrant green leaves.

I like to eat them too.

David from Florida Survival Gardening recommended them as  his favorite greens. I found some seeds for a great price, and so planted about 25′ of them. Good thing I ended up liking them!

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They do have  a peppery, mustardy taste when raw, but they become sweeter when cooked. They are much more tender then collards and kale, and cook faster than either of them.

However, they still hold up well in cooking.

Here’s what I like to use to prepare them: 1/2 cup homemade chicken or turkey stock(I make mine in the Crock Pot), diced onion, a bunch of greens, and a bit of salt.

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First, saute the onions in the stock until they are translucent.

Add the torn greens a little at a time, wilting each batch down as you go.

I don’t believe in cooking these vibrant greens until they are a dull grayish olive green- yuck.  Just wilt them until soft and cooked through.

Salt to taste, then garnish with bolted pak choi. 🙂

Savory Sauteed Mustard Greens

If you really want some delicious flavor, add some of the vinegar from pickled jalepeno peppers- so good!!!

I could eat a whole bowl of them prepared in this simple way. The flavor is so rich, especially with the homemade stock.

I love to eat nutritious greens in our Florida winter, when fresh tomatoes and buttery squash are a distant memory.

Eating seasonally is so delicious! I save so much money by growing much of my family’s vegetables. Maybe one day I will have a mini orchard and provide much of our fruit too, but for now vegetables are a good start.

Mustard greens are quite easy to grow, even in North Florida’s poor soil. Maybe you’ll try them too?