This is another recipe from the backlog created when my computer died. I remember exactly what was going through my head, though. I had a lot to do that weekend. I'd been under the weather and so hadn't gotten nearly enough done for that weekend's entertaining or for that week's meals. That week's meal plan was especially important because we were doing a big historical re-enactment event the next weekend and I was cooking some of the food for the event as well as for a class I was teaching during the week - a week during which my husband would be traveling and I would have no child care. So there I am with a pile of food doing some cooking and my husband comes in from the garden with an arm full of turnips, greens and all. They'd somehow survived a major killing frost in October, much to our surprise, and needed to be used quickly.
This was not what I needed at this point. At the same time, I was feeling very kind of pressed for food. I didn't feel that we had enough to feed the people I was expecting (of course, I never do) and I certainly didn't want to waste any of our garden produce. A few of the turnips were still useable - most of them were not, but I managed to get some useful turnips out of them. The greens were all perfectly good. I managed to get them washed and then looked at what else I had on hand. My eyes fell on some prunes I had left over from another dish I'd served another day. I'm not usually the biggest fan of prunes, but hey - use 'em if you've got 'em.
This is what I came up with. The dish was actually pretty well received. The thing with the greens is that they actually cook down pretty well. My husband was amazed at how small a dish was filled with the huge bundle he'd left on the counter. I made this dish on Saturday and re-heated it on Sunday with no noticeable problems.
Turnip Greens with Prunes (serves 10; approx. $0.16/serving since the turnip greens were free.)
2 large bunches turnip greens (approx.), washed and chopped but not dried
1/2 onion, chopped
1 tablespoon cumin seeds
1/2 cup prunes
2 cups vegetable broth
Equipment:
- Large, deep saute pan
- Heat the oil in the saute pan.
- Add the cumin seeds. Cook until spluttering, just about 30 seconds to a minute.
- Add the onion. Saute until browned.
- Add the greens. Saute until just starting to wilt.
- Add the prunes and broth. Bring to a boil, then reduce heat and simmer until the greens and prunes are tender.
- Serve.
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