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Just sitting here waiting for the raspberries to ripen... (photo by Venice).

Just sitting here waiting for the raspberries to ripen… (photo by Venice).

Guaranteed if you get a CSA basket you are getting a lot of greens (more than you know what to do with?) and a lot of turnips.  With all those greens happening, it can be tempting to discard the turnip tops.  Turnip tops are like other greens: they cook down to nothing.  This recipe makes a nice weekend breakfast or a casual late supper.  Travellargefamily is having this for dinner tonight while SWMBO goes to a “Pack-in Camping” workshop – which reminds me, I better get outta here.  We had a whack of leftover homemade cassoulet which we subbed in for the beans in this recipe.

  • Italian sausages
  • Leaves from one large bunch of turnips
  • 2 green onions or 1/2 yellow onion, chopped
  • 1 clove garlic
  • Salt, pepper, chili flakes (optional)
  • 2 eggs, lightly beaten
  • Can of canelli beans or baked beans

Sauté the sausages in a large pan until fully cooked.  Remove to a plate and keep warm.  Drain fat off, leaving 1 Tbsp fat in the pan.  Sauté turnip greens, onion and garlic for 3 minutes.  Cover pan and cook for another 10 minutes.  Season greens with salt, pepper and chili to taste.  Pour beaten eggs over greens.  Stir a few times until cooked (about 2 minutes).  Throw greens & eggs onto sausages and keep warm.  Heat beans in the pan.  Add to the sausages, eggs & greens.  Enjoy!