Recipe: Greens and Rutabaga Skillet
Greens and Rutabaga Skillet
I wanted something different and yummy to do with the new rutabaga and a little bit of Rainbow chard that I had leftover from last week’s box. You could use the collards from this week's box just as easily, or the spinach. I am feeding only 2 tonight but I think you know what to do if you need to make more.
1 onion (chopped) 3 mushrooms (chopped) and 2 cloves garlic
(minced) till fragrant and golden.
Grate in: 1 medium rutabaga and whatever herbs and spices you like to use. I used Heritage Line Herbs Finishing Touch because I love the addition of Lavender.
Top with: Greens-I used a combination of thinly sliced rainbow chard (with stems) and spinach.
Cover and cook on low heat till greens start to wilt….add a little water if it gets dry
Make little nests and crack an egg into each – 1 for each serving
Cover again till eggs are cooked but centers are still soft.
I served this with the leftover rice from the night before but it stand well on its own or with a salad.