This week’s haul is a cornucopia of greens: broccoli, broccoli rabe, escarole, collards. To avoid getting overwhelmed, it’s never a bad idea to wash and blanch your greens all at once so they’re ready to go throughout the week. For those of you haven’t tried Japanese salad turnips, they’re sweet and juicy and absolutely delicious eaten raw in salads or quickly braised, as in the recipe below. Eat their tops as you would any greens—we’re partial to a simple sauté with olive oil and garlic.
The Haul: Sweet potatoes, broccoli rabe, escarole, salad turnips, collard greens, broccoli, and Mutsu and Cameo apples
The Menu Ideas:
Parmesan-Roasted Broccoli [Barefoot Contessa]
The recipe that will convert the broccoli doubters in your life. Roasted until crisp, fragrant with lemon zest and basil, and coated with nutty, salty Parmesan—this is life-changing broccoli.
Short Ribs with Sweet Potatoes and Red Cabbage [JBF]
It doesn’t get better than rich, wine-braised short ribs on a cold night. Roasted sweet potatoes and cabbage sautéed in bacon fat complete the meal.
Japanese Turnips with Miso [Gourmet]
Mirin-glazed hakurei turnips and their greens are finished with a swirl of miso butter.
Fattoush with Escarole, Parsley, and Sumac [JBF]
Although it’s hardy enough to hold up in soups, escarole is delicious raw, as in this Middle Eastern bread salad from Ana Sortun.
Brown Butter Spaetzle with Prosciutto and Broccoli Rabe [Furey & the Feast]
A variation on a classic, this recipe is proof that pasta plus pork plus greens always equals something tasty.
Apple Pie Cookies [Smitten Kitchen]
Okay, these are more like teeny, tiny little apple pies than cookies, but we see nothing wrong with that.