Greens, greens, greens! I once had a CSA member tell me he was starting to feel like a cow, because he was eating so many greens. I smiled and reminded him of how healthy he was. In all honesty, sometimes in the winter, I start to run out of steam on the piles of greens as well. By the middle of winter, I have been eating piles of chopped greens with balsamic and olive oil for months, and I really want something different. This recipe is a great change, and even the diehard greens-haters love it.
Two cups of your favorite greens, chopped. Try spinach, kale, collards, or cabbage. You might even mix it all up depending on what you have in your fridge.
Half cup of shredded carrots, winter squash, or sweet potatoes (whatever is in your CSA bag or fridge)
Half a cup of chopped sweet onions, green onions, or leeks (whatever is in your CSA bag)
Butter or bacon fat
Half a cup of real cream (preferably from grass fed cows)
1 farm egg
Preheat oven to 375 degrees
Sauté the onions in butter or bacon fat until fragrant and translucent
Add the shredded vegetables and chopped greens and cook until just wilted
Spread the greens in a small baking dish
Combine the cream, egg, and about ¼ cup of parm and pour it over the greens
Add a little more parmesan on the top and bake for about 30 minutes or until bubbly.
This is an excellent side dish to almost anything. Jay and I would probably even eat it for breakfast with a side of bacon!
Eat your veggies,