Wednesday, October 27, 2010
Chicken over mixed greens and apples with an apple juice reduction and pasta
I had read that if beets and turnips were very fresh the tops could be cut up and used like any other green. This week's CSA delivery came and the tops to each of these vegetables were so fresh when I first glanced at them I thought they were lettuce! So for the mixed greens and apples, here are the ingredients:
the green leafy parts of 1 bunch of turnips
the green and red leafy parts of 1 bunch of beets
(not pictured because I was making this up as I went along): lemon juice and grape seed oil
First I washed the greens and seperated and discarded any thick stems. Then I cut the leaves into strips about 1 inch wide:
Next I blanched them in boiling salted water for 10 minutes:
For the apple juice reduction, I took the pan in which I browned the chicken, and I did not wash it out. With the browned chicken bits and some of the seasoning from the chicken in it, I added about 3/4 cup of apple juice:
Let me tell you, I could eat these mixed greens with apples ALL DAY LONG. They are delicious, and thanks to Nancy Bagnulo for the idea to mix apples with greens.
Tomorrow night we are having leftovers from tonight because I have a late meeting.
Friday night I am roasting some of the CSA vegetables to pair with pork chops!