Last night I mixed collard greens and turnip greens together – oh the humanity!

First off, I gotta say I was kind of embarrassed, mostly because I did not know if it was OK to mix the two. I figured taste-wise I was good, but I was mostly concerned about the culture of the whole thing. I almost called my mom, I was so worried. In the end. I had no choice. That is the funny best thing about a CSA: you get what you get and you make do. I had about 6 ounces of collard greens and about a pound-and-a-half of turnip greens – not enough of either one to cook a meal for two.

First I blanched the greens – I boiled the turnip greens for about 4 minutes and then added the collards for two minutes more. While they were cooling (spritzed with cold water, in the colander), I put the lamb sausages (from our CSA) in a pan of water to cook them down, about 15 minutes til the water evaporated.

In a separate pan I heated a little olive oil, and then caramelized 1/2 a red onion (5 minutes) and then stirred in a little course ground red pepper, 1 clove of minced garlic, a big pinch of ground cumin, and the same of ground cinnamon. After a minute or two of that I added the greens and poured the remaining liquid out of the sausages… I meant to add a handful of raisins too, but forgot. I think this actually made it better…

While all this was going on I banged out some couscous – about the simplest stuff on Earth to cook: boil water, stir in the couscous, cover, leave for 5 minutes, done. I then fluffed in a little butter into the couscous and put it all together: greens, couscous, and topped with sausages. easy, peasy, put an inordinate amount of dirty dishes for a one plate meal.

It was good, but i think the collards were out run by the turnip greens, although maybe they did add a little softness?