January 30, 2015

Broccoli Green, Beet Green and Mushroom Sauté

1/2 cup bread crumbs or matzo meal, toasted
1 bunch broccoli greens, chopped
1 bunch beet greens, chopped
stems from 1 bunch beet greens, diced
8 oz sliced crimini mushrooms
1 shallot, minced
2 cloves garlic, minced
1 tablespoon olive oil
freshly ground black pepper

Heat the oil in a medium skillet. Add the shallot, stems, mushrooms and garlic and saute until the shallot and mushrooms have oftened. Add the greens saute until the greens have wilted. Season with salt and pepper. Sprinkle with bread crumbs. Serve immediately.

My thoughts:
Broccoli farmers must be pretty clever. First they shred the stumps that used to get tossed and sold them to us as "broccoli slaw". Now they are selling us the leaves of the broccoli plant! Luckily for us, broccoli leaves are tasty! They are more tender than kale or collards and have a light broccoli flavor. I recieved both broccoli leaves and beets with the greens attached in this week's product box. I was excited because I hadn't had broccoli greens before! I love beet greens too (and their delicous red stems) so I thought I'd do something that would bring the two together. A simple sauteed side dish seemed perfect. I didn't cook the greens too long so they still had a bit of bite and sprinkled them with matzo meal for a bit of texture interest and a toasty flavor.

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