Cook Your Lettuce

I've been able to make a big dent in our CSA share by cooking our lettuce (thanks to this recommendation).

As a side dish to some Field Roast Grain Sausages I sauteed a whole head of Cabbage-Lettuce in butter with caraway seed. It reduced so much that I was left with barely a cup of greens to share between the two of us. To bulk up, I threw in some turnip greens as well, and the results were very tasty.

Butter does make everything better, so I turned to it again to dispose of some Bok Choy, Turnip and Radish Greens:

Shrimp and Greens

1 tbls. butter
1 bunch of scallions, both green and white parts thinly sliced
2 1/2 lbs. of mixed greens, washed and chopped
1 lb. shrimp
1/2 tsp. red pepper flakes (or to taste)
2 tbls. soy sauce

In a large skillet, melt the butter over medium-high heat. Saute the scallions until beginning to soften (1-2 minutes) then add the chopped greens. Toss in butter until slightly wilted and bright green. Add shrimp, soy sauce and red pepper flakes. Continue tossing around the hot pan until the shrimp are opaque. Serve over rice or noodles.

The butter isn't exactly authentically Asian, but just the little bit in this recipe added a lot of flavor. One caution, I used frozen shrimp and because I was in a hurry I failed to defrost. While that's usually not an issue with a lot of my "stir-fry" style recipes, the added moisture of the greens and the shrimp together resulted in too much liquid. Next time, I will fully defrost the shrimp and drain before adding them to the recipe.