Tender Young Rutabaga Greens!

Chances are you’ve never had rutabaga greens, so this is your chance! Henry says they are like really rich turnip or collard greens, and this is your one-time opportunity to enjoy them!

The reason you get rutabaga greens this week is that the seeds had excellent germination, and so came up way too thick to allow nice big rutabaga roots to grow. So instead of thinning them, and throwing away the thinnings, Henry harvested them as greens and bunched them up for you!

Like all greens in the brassica family (kale, collards, turnip greens, etc), Rutabaga Greens are super-good for you. They are rich in Vitamin C, Vitamin K, and B vitamins. They also contain important minerals like calcium and iron, and many anti-inflammatory phytochemicals.

And the RUTABAGA GREENS ARE ON SALE - 2 bunches only $6!

You can use your favorite collard or turnip green recipe, substituting rutabaga greens. Or try this quick and easy recipe, which you can have as a side dish on its own, or over rice or noodles.

SAUTEED RUTABAGA GREENS

1 Tablespoon olive oil or vegetable oil

1/2 onion, diced

1 garlic clove, minced

2 bunches Rutabaga Greens, rinsed well and roughly chopped

1 Tablespoon apple cider vinegar

1 teaspoon brown sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and cook until soft.

Add garlic and cook one minute.

Add rutabaga greens, vinegar, sugar, salt and pepper and cook for another 10-15 minutes, stirring occasionally. You may cook for a shorter or longer time, depending on how soft you like your greens.