Easy Greens with Carrot Tops and Carrots

[Guest guest]

Easy Greens with Carrot Tops and Carrots

 

1 tbsp. good olive oil

1 garlic clove, minced fine 1/2 cup mushrooms, finely sliced (preferably fresh

Shiitake or Crimini)

1 tbsp. soy sauce

1 tbsp. rice vinegar

1/4 to 1/2 tsp. toasted sesame oil

1 bunch collard, kale or Swiss chard greens

1 to 2 cups finely chopped carrot tops

1 finely sliced carrot

 

Saute the garlic and mushrooms in olive oil on high heat until fragrant, about

2 minutes.

Lower the heat to low and add the rest of the ingredients. Cook until the

greens wilt, stirring gently every 2 minutes. (About 10 minutes until done.)

 

 

 

 

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[Guest guest]

Abby,

Thank you for this recipe! I am amazed that I can learn so many new

things about foods, even after I thought I " knew it all " ! LOL!!!

 

My Grandmother taught me how to like " dandelion greens " ; mother showed me

that the " weed " , called " lambs-quarters " , is edible (it tastes like spinach). I

have often enjoyed the tops of beets, turnips, and even radishes--I love cooked

greens! An African friend of ours showed DH and me how to cook the leaves from

the sweet potato vine to make greens and I like parsley, fennel, cilantro and

celery--all from the same family of plants as carrots and parsnips--but I did

NOT know that the tops from carrots are EDIBLE!!

 

This is wonderful news! (do they taste like parsley or more like a carrot

or celery?) I will have to get brave and try this out sometime soon! Why pass

up the " carrots with tops " in the grocery produce for the (usually cheaper, but

plainer) bagged carrot bunches--when you can get TWO kinds of food from the same

purchase? I think that this is WAY COOL!

 

Still in awe,

Laura B., from Illinois

 

 

Easy Greens with Carrot Tops and Carrots

 

1 tbsp. good olive oil

1 garlic clove, minced fine 1/2 cup mushrooms, finely sliced (preferably fresh

Shiitake or Crimini)

1 tbsp. soy sauce

1 tbsp. rice vinegar

1/4 to 1/2 tsp. toasted sesame oil

1 bunch collard, kale or Swiss chard greens

1 to 2 cups finely chopped carrot tops

1 finely sliced carrot

 

Saute the garlic and mushrooms in olive oil on high heat until fragrant,

about 2 minutes.

Lower the heat to low and add the rest of the ingredients. Cook until the

greens wilt, stirring gently every 2 minutes. (About 10 minutes until done.)

 

 

 

 

 

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[Guest guest]

Yes, I frequently throw carrot tops into my smoothie. Same with beet

tops, whatever tops I have lying around. :-)

 

Sharon

 

L.B. wrote:

> Abby,

> Thank you for this recipe! I am amazed that I can learn so many new

things about foods, even after I thought I " knew it all " ! LOL!!!

>