Thursday, June 26, 2008

Greens Gratin

Maybe the early bounty of spring greens is starting to fade, but you can find some of the last collards, or even the first of the chard. If that fails, you probably have a few greens hiding in your fridge now. Where? How about the tops of your beets and turnips?

This is a secret two-fer when you are at the market, or those early summer root vegetables make an appearance in your CSA bag. Use them!

Greens Gratin
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.

1 comment:

Rachel said...

thanks, B. The Rainbow-colored chard is ripe and lovely, and I'm eyeing up the greens on the ends of the beets and the kohlrabi with cupidity. And the leaves on the broccoli are so lush and healthy it's bordering on the p*rngraphic. Will send photos!

If I can't sell DH and Jess on "greens", lord knows a bit of feta will be more than enough to entice them along!