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Congratulations to James at the Daily Chef. His name was picked by my husband as the winner of yesterday’s CSN promotion. Enjoy!
I’m a recent csa (community supported agriculture) convert. You would be amazed at the abundance of fresh, colorful, fragrant fruits and vegetables we pickup every Thursday. It’s not uncommon for me to find farm fresh eggs and local honey in my box as well. All for $25 a week!
Last week’s offering included beets. I’ve never been a big beet fan. My mother loves them pickled. Somehow pickled beets just didn’t appeal to us kids, and while she ate them pickled, I don’t recall her cooking beet greens. We all know how healthy greens are, so I thought I’d give it a shot.
- 8 ounces cod fillets
- 2 tablespoons lemon zest,
- ¼ cup parsley, minced
- 2 tablespoons capers
- 2 cloves garlic, minced
- 8 cups beet greens, roughly chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper