The Capsule Pantry: What to Do with Greens Without Resorting to Boiled Cabbage

Don't you dare throw those turnip tops away

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Back in the UK, I had a weekly organic vegetable box from a local farm. My husband and I used to bet on how many of the vegetables would be brassicas each week. Cabbage, brussels sprouts, kale, cavolo nero - this was deepest, darkest England where the sun doesn’t shine so brassicas are about the only things that thrive.

The only respite from brassicas would be turnips. Then there were the beetroots that I would grow in the shady parts of my garden. And with all of these came bags and bags worth of tops.

There was a LOT of green veg to eat. And most people hate green veg.

I get it. Like many people, I was subjected to miserable, overcooked cabbage during my school years and thought I hated green veg for years.

I don’t think like this anymore. Green veg is awesome - it’s just about finding the right recipes.

After picking up some cavolo nero and beetroots in my local market this week, I too had a bag of green stuff languishing in my fridge. So I got creative and subjected my husband to a whole weekend of green-veg-fest.

I won’t lie - it was delicious.

You’ll never throw green veg away again once you’ve tried some of these recipes.