This is one my go-to farm share recipes, particularly early in the season when the cooking greens are flowing fast. You can use any and all of them in this dish and it will cook down, resulting in a yummy nutritional powerhouse. It’s also easy to modify based on what you have handy, and I provide several alternatives here. Go with what you’ve got!
I’ve shared it before elsewhere and in the past few weeks, have had four different people tell me they’ve made this dish. If you like peanut butter, if you’re not sure how you’ll use up all those beet, turnip, mustard, spinach, kale, and whatever other greens, give this a try. It freezes well if you want to put it by for later. I also used it as a pizza topping last year at Firefly with great results.
(I kept putting off posting it here because I didn’t have a good picture, but I’ve let go of that. This is what I’ve got and I keep forgetting to take a new one. In the pictured version, I also threw in a drained can of “fried gluten with peanuts” from an Asian market that I had in the pantry.)
