Sauted Fall Greens with Candied Pistachios

turnip bunchWalking the aisles of the farmers market in October means roots.  Lots, and lots of root vegetables in all their beautiful fall colours.  In the past i walked by the bulbs and tubers with brilliant leaves attached; mainly because the leaves take up so much room in the fridge.  Then we started getting a CSA (community shared agriculture),  which opened my eyes to the beauty of fall greens.  Now i seek them out! white radish

Who can resist cherry purple of a fresh turnip.  My favorite are the small purple and white bulbs with bright green leaves attached; 2 meals in one!
Next up radishes!   While radishes are available pretty much since the start of the growing season I often find the fall ones are a bit spicier.  This time of year beetsI love them roasted; but don’t forget the greens!  Want to know more about radishes?  Check out this post from July 2016.

Of course we can’t forget the beets; a family favorite.  While the hubby and kids fight over the dark bulbs I am excited about the leaves!

This summer my daughter was on a kale kick.  She grew some in the backyard and now we have curly kale coming out of our ears.  This is the perfect recipe in which  to add a leaf or two!

The candied pistachios add another dimension to this dish with a sweet, crunchy nuttiness.  Not usually a fan of nuts in my food (I much prefer them on their own) pistachios are an exception because they stay soft and meaty in the middle with a light crunch as you bite in.

Print Recipe
Sauted Fall Greens with Candied Pistachios BigOven - Save recipe or add to grocery list Yum
Fall Greens sauted with pistachios and coconut oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
People
Ingredients
Greens
Candied Pistachios
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
People
Ingredients
Greens
Candied Pistachios
Fall Greens sauted with pistachios and coconut oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
Greens
  1. Clean all greens and coarsely chop.
    Coarsely chopped beet tops
  2. Crush and finely chop garlic.
  3. Using a large frying pan add coconut oil, crushed garlic and greens to pan. This may look like a lot of greens but just like spinach it does cook down. Cook over medium heat until wilted. About 5-7 minutes.
  4. Once wilted turn heat up to high or medium-high and saute until liquid is evaporated and greens are cooked. Transfer to serving dish.
Candied Pistachios
  1. Add pistachios, sugar, ginger, a pinch of salt, a few grinds of pepper and coconut oil to pan. Saute over medium heat for 3 to 5 minutes. Do not let the sugar burn.
  2. Sprinkle pistachios over greens and serve!
Recipe Notes

Add some lemon zest to the pistachios while cooking, then finish the dish with a squeeze of lemon for a light citrus twist.

Taste the leaves before cooking, if overly bitter soak them in salted water for 10 minutes, rinse and pat dry before cooking.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *