Showing posts with label greens. Show all posts
Showing posts with label greens. Show all posts

Sunday, March 30, 2014

White Bean Soup with Garlic, Rosemary, Sausage, and Greens

This is one of those bean recipes where cooking the beans from scratch really makes a difference. You could try throwing this together with canned beans, but don't - it won't really be worth it. The beans play a starring role here, and cooking them from scratch produces a flavor and texture you just can't get out of a can. My six-year-old declared it one of his new favorites, and for a dish containing visible greens, that's something.

This recipe calls for cooking the beans in the pressure cooker, which is quick, easy, and reliable. But you could also turn it around and do them in a slow cooker, just adding the sausage and greens at the end.


2 cups dry navy beans or other small white beans
1/2 cup pearl barley
8 cups chicken stock
1 whole head garlic, loose paper removed but not peeled
2 sprigs fresh rosemary, plus additional chopped rosemary for garnish if desired
2 Tbsp olive oil
Parmesan rind (optional)
1 lb sweet Italian sausage, casings removed
1/2 lb spinach, kale, or other greens, coarsely chopped
Salt and black pepper to taste

Soak the beans for at least 4 hours (overnight is okay). Drain and rinse.

Place the beans in the pressure cooker with the barley, chicken stock, garlic, rosemary sprigs, oil, and Parmesan rind if using. Lock the lid and bring to pressure. Cook at high pressure for 7 minutes, or according to the directions for white beans that came with your cooker. Let pressure release naturally - this may take as long as 20-30 minutes.

While the pressure releases from the cooker, cook the sausage over high heat in a frying pan. Brown it well, breaking it up into small pieces as you go.

When the pressure has completed released, unlock the cooker's lid and open it. Taste a bean to make sure they are tender (if not, simmer until done). Remove the garlic and let it cool enough to handle. Also remove the rosemary stems (the leaves can stay) and the Parmesan rind if you used one. Add the sausage and greens to the soup.

Squeeze the garlic out of its peels. Mash or quickly puree it, then stir it back into the soup. Taste the soup and add salt and pepper as needed. If desired, sprinkled a little chopped fresh rosemary over the soup upon serving.

Serves about 6.


Thursday, July 4, 2013

Greek Pasta with Chard, Tomatoes, and Dill

Dill and feta give this pasta dish a Greek flair.  It's loaded with greens, which are coming in fast and furious at this point in the season.

1 lb cut pasta (e.g. shells, rotini, etc)
Olive oil
1/2 cup chopped scapes
1 lb chard, well chopped
3 cups cooked chickpeas
3 cups chopped tomatoes (canned, or use fresh peeled paste tomatoes)
1/2 tsp dried oregano
1/2 cup chopped fresh dill
Salt and pepper to taste
Crumbled feta for topping

Cook the pasta in a large pot of salted boiling water, then drain and toss with a little olive oil.

While the pasta cooks, prepare the sauce. Heat a little olive oil in a braising pan or Dutch oven.  Add the scapes and saute for 1-2 minutes, then add the chard (in batches if needed) and saute until wilted. Add the chickpeas, tomatoes, and oregano and simmer for 5-10 minutes.  Stir in the dill and add salt and pepper to taste.

Toss the pasta and sauce together and serve. Top generously with crumbled feta at the table.

Serves about 6.

Tuesday, January 8, 2013

Pizza with Squash, Spinach, and Goat Cheese

Like the green salad I posted earlier this month, this recipe leverages the Caramelized Roasted Butternut Cubes my sister and I made at Christmas.  Do try them; it's a really excellent treatment for squash.

14-inch pizza crust
Olive oil
2-3 oz. shredded mozzarella
1/4 lb spinach, well chopped or cut into ribbons
1 1/2 cups Caramelized Roasted Butternut Cubes
2-3 oz. crumbled goat cheese
Salt and pepper to taste

Preheat the oven to 450 degrees.  Lightly paint the crust with olive oil.

Sprinkle the crust with mozzarella, then cover with spinach.  Add squash for the next layer, then goat cheese.  Add a sprinkle of salt and pepper.  Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Monday, June 13, 2011

Lentil Barley Soup with Spinach and Shiitakes

Lentils and barley make a great, nutritious base for a soup to which you can add whatever types of vegetables are in season. In the winter I use root vegetables; in the spring, greens and mushrooms.

1 Tbsp olive oil
8-10 garlic scapes, sliced in rounds (or 5-6 cloves garlic, minced)
1/4 shiitake mushrooms, stemmed and sliced
3/4 cup pearl barley
1/2 cup brown lentils
Water and/or stock (vegetable or beef)
6-8 oz. spinach, stemmed and chopped
2 Tbsp soy sauce
2 Tbsp dry sherry
Salt and pepper to taste

Heat the olive oil in a large pot. Add the scapes and mushrooms and saute until tender, 3-5 minutes. Add the barley and lentils and enough water or stock to cover by about an inch. Bring to a boil, then reduce heat and simmer until lentils and barley are tender, about 25-30 minutes.

When the barley and lentils are tender, add the spinach and cook until wilted. Add the soy sauce and sherry, then salt and pepper to taste.

Serves about 6.

Tuesday, June 7, 2011

Gingery Late Spring Stir-Fry with Scapes, Scallions, and Greens

If this recipe sounds a bit like one I posted a month ago, you're right. It's a good example of how I take a basic recipe concept and adjust it through the year depending on what's in season at any given moment. In early May we had storage onions and garlic to mix with fresh greens; now that it's June we have scapes (or use green garlic) and scallions. I made this with Swiss chard, but spinach, arugula, kale, mustard greens, etc. would all work fine. If you use chard, put the diced stems in at the same time as the scapes and scallions.

Feel free to substitute chicken, tofu, tempeh, or whatever other protein you like for the steak.

2 Tbsp canola oil
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
6-8 scapes, in 1/8-1/4-inch rounds
1 bunch scallions or spring onions, sliced in rounds (white and green parts)
1 Tbsp minced ginger
3/4 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn starch
Salt to taste
Hot sauce (optional)

Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).

Heat 1 Tbsp of oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.

Add the remaining 1 Tbsp of oil to the wok or skillet, then add the scapes, scallions, and ginger. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.

Mix the corn starch into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.

Serve hot, over rice. If desired, add hot sauce at the table.

Serves 4-6.

Monday, May 16, 2011

Pizza with Chorizo and Chard

Along with spinach and arugula, I spotted bunches of Swiss chard at the market this weekend and scooped one up for variety. Feel free to substitute other greens here. Chorizo is a spicy Spanish sausage, available from several of our local pork farmers.

1 14-inch pizza crust
Olive oil
1/2 lb chorizo
1/2 lb Swiss chard, coarsely chopped (stems optional)
Salt and pepper to taste
1/2 cup tomato sauce
3-4 oz. shredded mozzarella

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Cook the chorizo in a skillet over high heat: either remove casings first and crumble as you brown it, or cook whole links and slice afterwards. When the chorizo is done, remove it from the pan and pour off most of the fat. Add the chard to the pan and saute until wilted, adding salt and pepper to taste. Remove from heat.

Spread the tomato sauce over the crust, then top with the chard and chorizo. Sprinkle with mozzarella. Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Tuesday, May 10, 2011

Sesame-Garlic Stir-Fry with Beef and Greens

Apart from asparagus, greens are about the most plentiful kind of local vegetable at this time of year. Fortunately, like asparagus, they are good in many different types of dishes - including stir-fries. I used a combination of spinach and mustard greens for this, but you can use whatever greens you like. Serve this over rice.

1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
2 Tbsp dark sesame oil (1 Tbsp + 1 Tbsp)
10-12 cloves garlic, minced
1 large onion, sliced lengthwise
1/2 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn start
Salt to taste
Hot sauce (optional)

Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).

Heat 1 Tbsp of sesame oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.

Add the remaining 1 Tbsp of sesame oil to the wok or skillet, then add the garlic and onion. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.

Mix the corn start into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.

Serve hot, over rice. If desired, add hot sauce at the table.

Serves about 4.

Tuesday, March 29, 2011

Pasta with Creamy Spinach-Garlic Sauce

This tastes rich but isn't - no cream in it. Instead, it starts with a roux and you add milk and pureed spinach for a rich, creamy, green sauce. Add sausage, ham, chicken, or beans for more of a main dish. Feel free to substitute other greens for the spinach.

1 lb dry pasta
3 Tbsp olive oil (1 + 2)
8-10 cloves garlic, minced
1/2 lb spinach, stemmed and rinsed
2 Tbsp all purpose flour
3/4 cup milk (whole is good, but use what you like)
1/2 tsp lemon juice
Salt and pepper to taste

Cook the pasta in a large pot of salted water. Prepare the sauce while you bring the water to a boil and cook the pasta.

Heat 1 Tbsp olive oil in a large skillet. Add the garlic and saute for about 3 minutes over medium-high heat. Add the spinach and saute, stirring frequently, until it is wilted but not mushy. Remove from heat. Puree the garlic-spinach mixture until very smooth, then set aside.

In a medium saucepan, heat the remaining 2 Tbsp of olive oil over medium heat. Reduce heat to low-medium and whisk in the flour. Continue whisking until smooth. Slowly pour in the milk, whisking constantly to get rid of the lumps. Continue to whisk as it thickens to a creamy consistency. Turn off the heat, then whisk in the spinach mixture until thoroughly combined. Stir in the lemon juice and add salt and pepper to taste.

When the pasta is cooked, drain and toss with a little olive oil, then add the sauce and stir to coat. Add cooked meat or beans at this point, if using.

Serve hot.

Serves 4-6.

Tuesday, December 7, 2010

Stir-Fried Beef and Onions with Tat Soi

After receiving our beef share (about 70 lbs) a couple weeks ago, my freezer is suddenly stuffed with beef. It just kind of got dumped in there in a hurry, though, without much organization, so it's been daunting to dig through to find good cuts to use. I need to actually take it all out and inventory it, then put it back in a more logical fashion. At some point.

In the meantime, I dug out a steak the other night and made this stir fry with onions from the last farmers market and tat soi (a hardy Asian green) from our CSA share. Yum! Serve this over rice.

canola oil
1 1/2 lbs beef steak, thinly sliced
8-10 cloves garlic, minced
2 Tbsp minced ginger root
4 medium onions, sliced lengthwise
1/4 cup soy sauce
1 Tbsp cornstarch
1/4 lb tat soi (or substitute other greens)

Heat some canola oil in a wok or large skillet. Add the beef and cook until done. Remove the beef from the pan and set aside. Heat a little more oil, then add the garlic and ginger and stir-fry for 1-2 minutes, stirring frequently. Add the onion and stir-fry an additional 3-4 minutes, until the onions are translucent but not completely soft.

Mix a little soy sauce into the cornstarch to form a thin paste. Add the beef back into the frying pan, then add the soy sauce and the paste and cook over medium-high heat, stirring frequently, until the sauce thickens. Add the tat soi and cook just until wilted, 1-2 minutes.

Serve hot over rice.

Serve 4-6.

Friday, December 3, 2010

Gingery Edamame and Carrot Soup

We grew edamame in our garden this year, and basically froze the whole harvest after blanching and shelling. Last night I took out the first packet to make this soup. I've always liked edamame, but homegrown is definitely better than the frozen kind from the store - much more flavorful. Here I combined them with carrots, salad turnips, and some tat soi (a cold hardy Asian green) from our CSA share. If you want to give the soup some more substance, you can add the optional vermicelli and/or tofu.

1 Tbsp canola oil
1 1/2 Tbsp grated ginger root
8 cloves garlic, minced
1 large carrot, cut into matchsticks (or rounds if you're in a hurry)
2-3 salad turnips, peeled and cut into matchsticks
1/2 - 3/4 lb shelled edamame
Several cups water and/or vegetable stock
1/4 lb vermicelli, in 1-2" lengths (optional)
1 lb tofu, cubed (optional)
1/3 cup soy sauce
Salt to taste
1/4 lb tat soi (or other greens of your choice)

Heat the canola oil in a soup pot. Add the ginger and garlic and saute over medium-high heat, stirring frequently, for about 2 minutes. Add the garlic, turnips, and edamame and saute an additional minute or so, then add enough water and/or stock to generously cover the vegetables. Bring to a boil, then simmer until the carrots and turnips are tender.

When the vegetables are tender, add the pasta and/or tofu if using and cook until the pasta is done, about 6-8 minutes. Add the soy sauce, salt to taste, and add the tat soi. Cook until the tat soi is tender, 2 minutes or so.

Serve hot. Serves 4-6.

Tuesday, November 16, 2010

Pizza with Red Caps and Arugula

This is what I did with the other half of the huge red cap mushroom I bought at the farmers market on Saturday, plus the huge bunch of arugula that came in our CSA box. The earthy flavors compliment each other nicely.

1 14-inch pizza crust
olive oil
4-6 oz. shredded mozzarella
1/4 cup red cap mushroom, chopped
1/2 lb arugula, coarsely chopped
Salt and pepper to taste
1 shallot, minced

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil, then top with about two thirds of the mozzarella.

Heat a little olive oil in a large skillet. Add the mushrooms and saute for 2-3 minutes, then add the arugula. Continue to saute over high heat just until wilted, about 1 minute. Stir in salt and pepper to taste.

Spread the mushroom and arugula mixture over the cheese on the pizza crust. Sprinkle with the minced shallot, then top with the remaining cheese.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Variation: Skip the mozzarella on top and instead use chunks of goat cheese.

Sunday, November 7, 2010

Pizza with Chard, Onions, and Feta

First CSA greens recipe... The chard was really good here, but other greens would work, too.

1 14-inch pizza crust
olive oil
1 medium red onion, sliced
1/2 lb Swiss chard, chopped
1/2 tsp dried oregano
Salt and pepper to taste
4 oz. shredded mozzarella
3-4 oz. crumbled feta

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Heat some more olive oil in a large skillet. Add the onion and saute for about a minute. Add the chard in batches, stirring until it wilts and stopping before it completely loses its body. Stir in the oregano and some salt and pepper.

Spread the mozzarella over the pizza crust. Top with the chard and onion mixture. It will make a generous topping, but don't be afraid - the result is just right. Sprinkle feta over the vegetables.

Bake the pizza for 15-18 minutes, until the crust is done and the feta begins to brown around the edges.

Serve hot.

Serves 3-4.

Thursday, August 5, 2010

Requested: Greens

Thanks, requesters - keep 'em coming! This is fun.

I actually don't tend to cook a lot of greens during the height of summer because there are so many other tasty summer crops available right now that have a much shorter season. Local greens are available nearly year round at this point, so I tend to cook them more often in the spring and fall, and winter when I can get them. What that means if you're looking for recipes is that you should try the search box at the top left corner of the page, or cruise through the archive listings. You can also try clicking on the tags (Blogger calls them labels) below each post: clicking a tag will bring up all posts that have that tag attached to it. For this one, I've tagged greens, chard, kale, spinach, arugula, bok choy, and sorrel.

Tuesday, April 27, 2010

Pizza with Arugula and Bacon

When I stopped at Green Fields Market this weekend, I spotted a good selection of local greens available - including arugula, spinach, and salad mixes. We can also expect to see lots of greens at the farmers market this weekend! Pick up some Bostrom Farm bacon to go with them for a great combination.

1 14-inch pizza crust
olive oil
2-3 oz. arugula
3-4 oz. shredded mozzarella
1 small shallot, minced
3 strips cooked bacon, finely chopped
Salt and pepper to taste

Preheat the oven to 450 degrees. Paint the pizza crust with olive oil, somewhat generously.

Very briefly saute the arugula over high heat, just long enough to barely wilt it (30-60 seconds).

Spread half the cheese over the pizza crust. Spread the arugula over the cheese. Sprinkle with shallots and bacon, then add salt and pepper to taste. Top with the remaining cheese. Bake for about 15 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Saturday, February 6, 2010

Polenta with Feta and Roman Tomato Sauce

Well, Winter Fare was overwhelmingly awesome, as expected. I have no idea how many people came, but it was mobbed. The array of food was outstanding as well. If you ever thought eating locally in winter meant deprivation, this would have been enough to change your mind forever.

Among the (MANY) things we brought home were spinach, feta, and a quart jar of ground tomatoes. I heard that someone was selling polenta meal as well, though I did not see it myself - and we had more than enough at home already anyway. If you are wondering what the Roman part of the sauce is, it's the classic combination of greens, raisins, and balsamic vinegar, which I am told dates back to the Roman Empire.

Polenta
3 cups water
1 tsp salt
1 cup polenta meal
4 oz. crumbled feta
black pepper to taste

Sauce
olive oil
1 large shallot, finely chopped (or substitute 1 small onion)
1 quart crushed or ground tomatoes
1/3 cup raisins
1 1/2 tsp salt
black pepper to taste
6 oz. spinach, stemmed and washed
1-2 Tbsp balsamic vinegar

Start with the polenta. Bring the water to a boil in a medium saucepan (nonstick makes for easy cleanup). Add the salt, then slowly whisk in the polenta meal to avoid making lumps. Lower the heat to a simmer and stir frequently with a spoon until it reaches a pleasing thickness (time will vary with the coarseness of the grind; for instant polenta it will be very quick). Stir in the feta and pepper and mix well. Cover and set aside.

While the polenta cooks, make the sauce. Heat a little olive oil in a large saucepan. Add the shallots and saute over low-medium heat for 8-10 minutes until they just start to caramelize. Add the tomatoes, raisins, salt and pepper and simmer for however much time you have. Then raise the heat and add the spinach, stirring until just wilted. Stir in the balsamic vinegar.

Serve the polenta in bowls, topped generously with the sauce. Sprinkle a little more crumbled feta over the top if desired.

Serves about 4.

Tuesday, December 1, 2009

Pizza with Turkey, Spinach, and Cheddar

Yes, still working through the last of the Thanksgiving leftovers...but I have to say, this pizza was delicious and not all that reminiscent of the holiday. The spinach and cilantro came from our CSA. If you would like to punch up the flavor some more, you could add a minced chipotle in adobo sauce while sauteing the greens.

1 14-inch pizza crust
olive oil
2-3 cups spinach, stemmed
3/4 cup cilantro, roughly chopped
3-4 oz. shredded sharp cheddar
1 cup shredded cooked turkey
Salt and pepper to taste
Chili powder

Preheat the oven to 450 degrees. Lightly paint the crust with olive oil.

Heat a little olive oil in a large skillet and quickly saute the spinach and cilantro, just until wilted (less than a minute). Remove from heat.

Spread about two-thirds of the cheddar on the pizza crust. Top with the spinach mixture and the turkey. Sprinkle with salt, pepper, and chili powder to taste. Top with remaining cheese.

Bake for about 15 minutes, until the crust is done but still a little soft and the cheese begins to brown.

Serves 3-4.

Thursday, November 12, 2009

Pizza with Arugula, Goat Cheese, and Pear

We got some arugula in our CSA box last week. It is one of those cold-tolerant greens that keeps producing happily into late fall and even early winter, especially if in a cold frame or under row covers. Here I combined it with some local goat cheese and pears. The result is a pleasing study in contrasts - soft pear and crisp crust, sweet fruit and salty cheese.

1 14-inch pizza crust
4-6 oz. crumbled goat cheese
2-3 Tbsp olive oil
4-5 cups coarsely chopped arugula
2 cups sliced pear (peeled)
Salt and pepper to taste

Preheat the oven to 450 degrees.

Mash the goat cheese and olive oil together in a small bowl until it reaches a nicely spreadable consistency. Spread this mixture over the pizza crust.

Heat a little olive oil in a skillet and saute the arugula until just wilted - a minute or so. Spread the arugula over the goat cheese, then arrange the sliced pear on top. Sprinkle with salt and pepper.

Bake for 15-18 minutes, until crust is done and cheese and fruit just begin to brown.

Serves 2-3.

Monday, November 2, 2009

Green Salad with Pears and Feta

Tossed green salads can be dressed up remarkably by the addition of fruit and cheese in place of the usual carrots and so forth. This is an especially good option at this time of year, when the salad greens are still going strong but the tomatoes, cucumbers, sweet peppers, and so forth are gone.

For this one, use a mix of salad greens if you can - though just lettuce works, too. Slice about 1 pear for a salad to serve four people. If not serving immediately, toss the slice pear with a little lemon juice to prevent browning. Add crumbled feta (from Chase Hill Farm, perhaps) and, if desired, a few toasted walnuts or pecans. Serve with a vinaigrette of your choice; something a little sweet is good.

Wednesday, June 24, 2009

Stir-Fried Greens and Tofu

I tend to scale back my use of greens in cooking as the summer goes on, because there are so many other delicious vegetables available and I've been using greens for most of the year. But they are still plentiful in the farmers market--and still delicious. This recipe uses a bunch at once. I like this with tofu, but you can use chicken, tempeh, or another protein of your choice. Or just do the greens and serve as a side dish. If you like, substitute several chopped scapes for the garlic.

1 14-ounce package firm tofu
½ cup canola oil
1 Tbsp cornstarch
1-2 Tbsp water
¼ cup soy sauce
1-2 Tbsp rice vinegar
1-2 tsp chili paste
2-3 Tbsp sesame oil
5-6 cloves garlic, minced
2-3 Tbsp minced fresh ginger
1 lb fresh greens, sliced or torn up
2 tsp lightly toasted sesame seeds (optional)

Press the tofu to remove excess water, then cut it into strips or cubes.

Heat the canola oil in a wok or other deep pan. When it is hot, add the tofu in batches and fry it over high heat, stirring frequently to prevent it from sticking to the pan. When the tofu is crispy and golden brown on all sides, remove it with a slotted spoon and drain it on paper towels. When finished, pour out all but about 1 Tbsp of oil from the wok.

Mix the cornstarch and water together to form a thin paste. In a separate container, mix the soy sauce, rice vinegar, chili paste, and sesame oil together.

Reheat the 1 Tbsp of canola oil that is left in the wok. Add the garlic and ginger and stir-fry for about two minutes. Add the greens, in batches if necessary. Stir constantly until all of the greens are just wilted. Add the soy sauce mixture and continue to stir for just a moment. Add the cornstarch mixture and continue to stir until the sauce thickens. Remove from heat.

Serve hot over rice, topped with a sprinkling of sesame seeds if desired.

Serves 3-4.

Balsamic Turnips and Greens with Barley

At the farmers market on Saturday, I noticed several vendors with small Japanese turnips. We used to get these in our CSA box in California, where they were labeled Tokyo turnips. These tender little vegetables are quite different from the purple top turnips you see in fall and winter. They are mild enough to eat raw, a little like the enormous Gilfeather turnips, but with a smoother texture. Try them with their very nutritious greens in this dish.

1 cup pearl barley
3 cups water
3 medium turnips and greens
2 Tbsp olive oil
1 large onion, chopped
5-6 cloves garlic, minced
2-3 Tbsp balsamic vinegar
¾ cup raisins
¾ tsp salt
Freshly ground black pepper to taste
1 cup walnut pieces, toasted
1 cup crumbled feta cheese

Place the barley and water in a medium saucepan. Bring to a boil, then lower the heat to a simmer and cook until the water is absorbed and the barley is tender, about 30 minutes.

While the barley is cooking, peel the turnips and cut into matchsticks. Wash, stem, and coarsely chop the turnip greens.

Heat the olive oil in a large skillet. Add the garlic and onion and sauté for 3-4 minutes. Add the turnips (not the greens) and sauté until just tender, about 2-4 minutes.

Add the balsamic vinegar and the raisins and stir for a minute or so. Add the greens (you may have to do this in batches) and cook until they are wilted and most of the vinegar has evaporated. Stir in the salt, pepper, and toasted walnuts.

Combine the turnips mixture with the barley and feta. Serve hot.

Serves about 4.