Make delicious broth from those vegetable scraps. Begin saving carrot peels, onion tops, potato peels in a freezer container until you’ve collected enough to make a batch of vegetable broth. Or add, the carcasses of leftover roast chicken for a delicious chicken broth. Visit Mother Earth News for a simple recipe.
Beet Greens
Emeril Lagasse’s Sautéed Greens
Ingredients:
1 teaspoon olive oil
1 clove garlic, finely chopped
1 pound fresh kale, Swiss chard, spinach, and/or beet greens, washed, rinsed, and stems removed
2 cups vegetable stock (if you don’t have veg. stock, chicken will work too)
salt and pepper
1 teaspoon crushed red chili flakes
- In a large skillet, heat the oil over medium-high heat.
- Add the garlic and cook for 30 seconds. Stir in the greens, add the vegetable stock, season with salt, pepper, and chili flakes.
- Cover and cook for about 5 minutes or until the greens are wilted and tender. Serve immediately.
Courtesy of Martha Stewart Living Omnimedia, Inc.
Phocas Farms 