Thursday, June 20, 2013

Sauteed Greens & Spring Onions Topped with an Egg

In the second week of our CSA we got a lot of beets and kohlrabi. I found this recipe on Pinterest and decided it would be perfect to utilize the greens that came along with the beets and kohlrabi.
This is a simple meal that is a great blend of flavors and textures.
yield: 1 hearty meal or 2 sides

greens from 2 beets
greens from 1 kohlrabi
1 large spring onion
1 tbs butter
1/2 tsp seat salt
2 tbs red wine (I used pinot noir)
fresh ground pepper

  1. Wash and chop the beet and kohlrabi stems.
  2. Slice the leaves into ribbons and set aside.
  3. Slice the spring onion.
  4. Preheat a cast iron skillet over medium-low heat.
  5. Add butter to skillet.
  6. When butter is melted, add stems and onion.
  7. Saute for 5 minutes.
  8. Add leaves, wine, salt, and a few grinds of pepper.
  9. Saute for 3 minutes.
  10. Transfer to a plate and cook an egg (whatever way you like) in the skillet.
  11. Slide the egg on top of the greens.
  12. Enjoy!

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