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Roasted Greens for Thanksgiving and Cold Weather Meals

Posted 11/23/2009 8:31pm by Judy Lessler.

Roasted greens make an excellent addition to the Thanksgiving meal and are also welcome on a cold evening.  Refrigerate leftovers and heat and serve with fried eggs and sause. 


Roasted Greens

Coarsely chop dry greens  using Pak Choy, Tatsoi, and other greens if desired.  Sprinkle with chopped garlic and slivered almonds.  Drizzle olive oil over mixture.  Cover and roast in a hot oven—350 F until greens are done.  Remove cover and toast garlic and almonds.  Sprinkle with salt and pepper to taste.

8 oz of greens should serve 3 people.


Roasted Greens with Eggs and Sausage

1 serving

Melt 0.5 tablespoon of butter in a small cast iron skillet.  Place the greens in a semi-circle on one side of slillet and cooked sausage in a semi-circle on the other side of the skillet.  Break a fresh egg in the middle. Cover and cook over low heat until the egg is done to your liking.  Sprinkle with salt and pepper and serve. 

Increase by using a larger skillet and one egg for each serving.



Harland's Creek Farm www.harlands-creek-farm.com

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