Here you see the veggies that will go in this week’s lunches.
Closest, in the blue and white bowl, are turnips roasted with ginger and honey. Moving clockwise, acorn squash roasted then mashed. In the red bowl, sauteed mixed greens: swiss chard, bok choy, and turnip greens from the roasted turnips. Last but FAR from least, collard greens. Yum!
The sauteed greens are so easy: wash, trim, and chop the greens (that’s the hard part!). Put a little olive oil and a little sesame oil in a large pan, turn the burner on medium, and add some onion if you want. If I’m cooking bok choy, I separate out the stems and add them now too. When these more solid veggies have cooked a little, add the greens and stir as they cook down. After they’ve wilted, add a little soy sauce & stir. That’s it! Enjoy.