Roasted Root Vegetables with Sauteed Fall Greens
To extend your growing season as long as possible, I recommend always planting at least one root crop that can withstand rapidly falling temperatures and is even improved by frost. These hardy survivors include turnips, rutabagas, parsnips, and golden beets (red beets prefer heat). Their green leafy tops are also edible and nutritious. Many varieties of kale and endive are also cold-tolerant and can be harvested right up to the first hard frost, especially if you keep the soil well-mulched.
Here’s a simple and supremely satisfying preparation for fall veggies that comforts body and soul as the nights grow longer.
from author and SdV co-founder Kristen Krash
Ingredients
root vegetables, peeled and cut into chunks
any vegetable oil you like
sea salt
pinch of cumin, and/or nutmeg (optional)
tiny drizzle of honey or maple syrup (optional)
any combination of greens -- kale, collards, chard, endive, mustard, beet, or turnip greens. Or perennial Good King Henry, lambs-quarters, or sea kale, rinsed, dried, and roughly chopped
2 garlic cloves, minced
splash of cider vinegar or lemon juice
Utensils
sharp knife
cutting board
baking dish
sheet of aluminum foil
deep frying pan
Directions
Heat oven to 375 degrees F
Glaze the baking pan with just enough oil to coat the surface
Arrange the root pieces in a single layer in the pan and sprinkle with salt
Cover with foil and put in the oven, bake for 20 minutes.
While the roots are baking, heat a Tbsp of oil in the deep frying pan. Add garlic and sautee until aromatic, about two minutes over medium heat
Add the greens and saute, stirring and turning so all the leaves begin to cook
After a minute or two, add a splash of vinegar or lemon juice and pinch of salt. Stir.
Put a lid on the pan and reduce the heat to low-medium. Cook for about 7 minutes. Be careful not to overcook or the greens turn bitter. Stop cooking when they are soft but green.
Check on the root vegetables. They will be getting soft but not quite done.
If you like, sprinkle with cumin and/or nutmeg and drizzle with a tiny bit of honey or natural maple syrup.
Continue baking the roots until very soft. Remove the pan from the oven, take off the foil, and allow to stand for a few minutes to develop the flavor
Put some of the baked roots in a bowl, top with greens, and enjoy.
Pro Tip: Have some baked roots left over? Mash or puree, put in an airtight container, and FREEZE IT!
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