I’m really lucky because twice a week a farmers market truck sets up shop right in front of my building at work. It definitely makes spontaneous healthy eating a little easier! So here’s a quick recipe inspired by some gorgeous, tender, turnip greens I found at the farmers market the other day.

ohh, pretty!
ohh, pretty!
Diced butternut squash
Diced butternut squash

Normally, it takes a while (say, 30+ minutes) to braise greens and make it meltingly tender. After a long day at work, the last thing I want to do is slow-braise dinner. So I chiffonade the turnip greens small so that they cook much more quickly. Also, I prefer my greens with a little more bite to them.  If you like more tender greens, you might consider blanching the greens in water for about 10 minutes, before draining well, and finishing it in the sauté pan with garlic and chilis.

Abrazos! Anah

Layering the quesadilla with greens and butternut squash
Layering the quesadilla with greens and butternut squash
Butternut squash and turnip greens quesadillas
Butternut squash and turnip greens quesadillas

Butternut Squash and Turnip Greens Quesadillas

 

Ingredients

 1 smallish butternut squash, peeled, seeded, and diced into ¼-inch dices

Salt and pepper, to taste

1 bunch turnip greens, very well cleaned, chiffonade into ribbons

2 cloves garlic, minced

2 Thai chilis, minced

Balsamic vinegar

Flour tortilla (or corn)

Shredded Monterey Jack cheese

Lime (optional)

Greek yogurt (or sour cream)

Preparation

In a large skillet, over medium heat, add a drizzle of grapeseed oil to cover the bottom of the pan. When hot, add the butternut squash cubes and distribute into a single layer. Leave undisturbed for a few minutes to develop some caramelization. Stir and redistribute into a single layer. Again, leave undisturbed for a few minutes before repeating. Continue for 15 or 20 minutes, until the squash is tender, but not mushy. Season with salt and pepper. Remove from pan and set aside.

In the same pan, bring back to medium heat. Add another splash of oil. Add garlic and chilis. Sauté until fragrant, just a minute. Be careful not to let the garlic burn. Add the turnip greens. Toss and sauté. Add about two tablespoons of water. Cover the skillet and turn the heat to low. Cook covered for about 5 minutes. Uncover the skillet and simmer off any remaining liquid in the pan. The greens should be al dente, but tender. Turn off the heat. Drizzle with balsamic vinegar, to taste. Season with salt, to taste.

For the quesadillas:  Heat a non-stick skillet over medium heat. Add a small sprinkle of shredded cheese. Top with cooked greens and butternut squash. Add a squeeze of lime juice. Top with another sprinkle of cheese and another tortilla. When the bottom tortilla is browned, very carefully flip the quesadilla and brown the other side. Serve with Greek yogurt or sour cream.

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