Brothy Turnip Greens with Shiitake Mushrooms (Meal Without Plastic)
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Turnips are virtually impossible to kill.
I planted mine, forgot about them, didn't water them, realized they were still alive right before it snowed, covered them with a sheet that was covered in snow and ice for 7 days, forgot I had covered them with a sheet for an additional week after the snow melted, finally took the sheet off after depriving them of light for two weeks, and then finally watered them one time. It's survival of the fittest here at Moore Manor.
You know what's awesome about turnips? Other than their resilience? Their leaves are also edible! Twice the veg for the price one one!
Once I failed to kill off my turnips, I was swimming in turnip greens. What's a girl to do with buckets of turnip greens? Their bitter, sometimes peppery taste isn't for everyone, and I wanted to use them in a way that would mellow and blend into the other flavors, versus totally overwhelming them.
I tried my turnip greens in one of my go-to concoctions at Moore Manor that I usually make with kale, and they were pretty dang fabulous.
This meal is quick, tasty, and as I was trying to convert it into an actual written and quantified recipe, I realized it's also a Meal Without Plastic. At the end of this meal and once all the ingredients have been used, you'll have generated zero plastic trash.
Ingredients:
5 cups shredded turnip greens (can substitute kale, mustard greens, Swiss chard)
4 cups cooked rice from bulk section using paper coffee bags, personal bags, or Uncle Ben's original (cardboard box only)
1 large onion, chopped
2 cups thickly sliced shiitake mushroom caps (Buy loose from higher end grocery store or from farmer's market, if available, using paper bag from coffee or pastry section or reusable, biodegradable produce bag. Save stems for broth, if desired)
1 cup canned or homemade broth (mushroom, chicken, or vegetable) OR 1 cup water + 1 generous teaspoon chicken base (from jar, such as Better Than Bouillon) whisked in
4-6 cloves garlic, finely chopped
scant 1/4 cup white wine
3 tablespoons butter from stick of butter
lemon juice to taste
egg, if desired
salt and pepper to taste
Directions:
Melt butter into sauce pan over medium heat. Add onion, sauté until transparent, about 5 minutes.
Add garlic, cook for about 2 minute stirring frequently to prevent burning. Then add white wine. Allow to simmer and cook off alcohol, about 5-7 minutes.
Add mushrooms, cook for 3-5 minutes or until mostly done. Stir in broth, bring to rapid simmer.
Stir in turnip greens. Simmer, uncovered, until greens are wilted to desired consistency, 5 minutes.
Stir in cooked rice. Add lemon juice to taste, season with salt and pepper.
Top with fried egg, if desired. Dig in!
This flavorful comfort food is one of my yummy weeknight go tos with kale, and this was a fun twist on a familiar favorite. It's hard to beat a shiitake mushroom, in my opinion, and the turnip greens added a delicious hit of extra vitamins and nutrients. It's also a great way to use up any lingering white wine.
There are a million ways to modify this recipe, so I hope you'll get creative with it! Using spinach instead of mustards or turnip greens? Throw some capers in for a vegetarian take on the flavors of chicken piccata! Want something brighter with your kale? Try a handful of chopped tomatoes, and skip the lemon.
Eating. It's one of my favorite things, and I do it at LEAST three times a day. But it's also the source of massive amount of plastic waste in the US. The way your food is packaged is likely the sole biggest way you personally generate trash, and it's nearly unavoidable. Integrating in more and more meals that produce next to no trash is one of the most fun ways to start your journey to a healthier, cleaner, and greener life.
Til next time!
