Harvest season is in full swing. I’ve enjoyed trying some new varieties of peppers in my garden this year. I’ve also tried to make it a ritual to hit up the Farmer’s Market each week and try something new. In the mail this week I received, a complimentary copy of, a new cookbook titled “The Complete Leafy Greens Cookbook” by Susan Sampson. This will be my bible to figure out what vegetables I’ll be trying next year. Already I’m inspired.
Did you know you can eat the greens on the top of a carrot? Speaking of Carrot Tops? Why do they call reddish/orange haired people “carrot top”? Do they not know that carrot tops are actually green? Anyways….I digress. The book also talks about Dandelion Greens (my husband grew up on these), Fiddleheads (we’ve picked these wild in the spring), Nettles (I’ve only encountered these on a hike and usually stay away from them) and Pennywort.
They also highlight some of the more popular leafy greens – Arugula, Bok Choy, Butter Lettuce, Collards, Green Cabbage, Watercress and Wheatgrass (also known as our first Superfood).
Each section tells you how to: buy it, store it, prep it and consume it.
Tonight for supper I cooked a turkey in my new Wolfgang Puck Pressure Oven and since it reminded me of Thanksgiving, I knew I had a try a “festive” recipe I spotted in the cookbook – Festive Brussels Sprouts. Besides brussels sprouts, it called for cranberries. Besides Turkey….nothing says Thanksgiving but cranberries.
Festive Brussels Sprouts
2 tbsp unsalted butter or non-dairy alternative, divided
2 tbsp extra virgin olive oil, divided
1 cup red pearl onions, halved lengthwise (I couldn’t find red so I used white)
1 lb Brussels sprouts, trimmed and halved lengthwise, loose leaves reserved
1/3 cup dried cranberries
1/2 tsp kosher or coarse sea salt
1/2 cup vegetable stock
freshly ground black pepper
1/2 cup walnut halves, toasted and coarsely chopped
1. In a large skilled over medium heat, melt 1 tbsp butter with 1 tbsp oil. Add onions, cut side down, and cook undistrubed for 2 to 3 minutes, until cut sides are golden brown. Transfer to a bowl and set aside.
2. In same skillet over medium heat, melt remaining butter with remaining oil. Add sprouts, cut side down, and cook undisturbed for 3 to 4 minutes, until cut sides are golden brown. Add loose leaves, onions and their oil, cranberries, salt and stock and stir to combine. When mixture comes to a simmer, cover, reduce heat to low and cook for 10 to 12 minutes, until Brussels sprouts are tender-crisp and glazed but not wet. If necessary, uncover, increase heat to high and shake pan to evaporate excess liquid.
3. Transfer mixture to a serving dish. Season with pepper to taste. Scatter walnuts overtop. Serve warm.
If you’re interested in the book – you can find it online at Barnes and Noble, Amazon and other online retailers.