This is a great recipe for using up extra greens from the garden. It’s very versatile and you can pretty much use whatever you have in the fridge right now. I made a huge batch of braised greens with wild kale, swiss chard and collard greens. I also used the greens from my radishes because at this point in the season they are still so tender and mild. I freeze extra greens in ziplock bags to use later in the summer. This recipe may look long but most of it is already in my fridge and then you just have to assemble it. I make enough for a few days so breakfast only takes about 10 minutes to throw together. It’s healthy and delicious!
Braised Greens Frittata with Turnip Potato Hash Browns & Turnip Green Pesto
Great recipe for using up extra greens from the garden. This is a very versatile recipe and you can pretty much use whatever you have in the fridge right now. I made a huge batch of braised greens with wild kale, swiss chard and collard greens. I also used the greens from my radishes because at this point in the season they are still so tender and mild. I freeze extra greens in ziplock bags to use later in the summer. This recipe may look long but most of it is already in my fridge and then you just have to assemble it. I make enough for a few days so breakfast only takes about 10 minutes to throw together. It's healthy and delicious!
- 2 cups Braised greens
- 10 Eggs
- 3/4 cup Milk
- 1/2 cup Feta cheese
- 1/2 cup Quattro Formaggio cheese blend (Trader Joe’s brand)
- Fresh herbs from the garden
- Salt and pepper
Turnip Potato Hash Browns
- 1 bunch Turnips, grated
- 8 small Potatoes, grated
- 6 cloves Garlic, grated
- 1/2 Onion, minced
- 1 tbsp Olive oil
- 4 slices Bacon, cooked and chopped
- 3/4 tsp Coriander
- 3/4 tsp Cumin
- Fried jalapenos
- Green onions, sliced
- 1/2 cup Mozzarella cheese
Turnip Green Pesto
- 1 bunch Turnip tops
- 1 handful Kale
- 4 cloves Garlic
- 1/2 cup Walnuts
- 1/4 cup Parmesan cheese
- 3/4 cup Olive oil
- Salt & Pepper
To braise the greens: ribbon cut all green. Over medium heat add 2 T. olive oil, add 1/2 an onion (diced) and the stems of the swiss chard. Sauté about 5 minutes. Add 6 cloves minced garlic and 1/4 t. red chili flakes. Cook 2 more minutes. Add greens and cook down. Set aside and allow to cool for 15 minutes.
Beat eggs and milk together. Pour into a greased 9 x 12” pan. Add braised greens and top with cheese.
Bake at 350 for 30 minutes or until set in the middle.
Turnip Potato Hash Browns
These hash browns are so addicting. They were inspired by a delicious recipe from the farm that can be found here: http://www.summerinajar.com/masala-hash-browns/
I use my Cuisinart for both recipes and it makes it go really fast.
Grate turnips, potatoes and onion and combine in a large bowl. Add garlic, bacon, coriander and cumin. Stir to combine. Add 2 T. olive oil to cast iron skillet and add hash browns. Cook over medium heat, stirring occasionally until crispy.
Top with fresh fried jalapeños, mozzarella cheese and turnip green pesto.
Turnip Green Pesto
Combine all ingredients in your food processor. Pulse until combined.
Enjoy!
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