Turnip Greens and Pine Nut Flat Breads
If you’ve got a bag of chopped greens in your fridge, try this: Pita bread spread with hummus, topped with wilted greens, pine nuts, lemon and salt. I was compensated by SuperFit Greens to develop this recipe for their packaging and website.
If you’ve been following along here or on my sister site TheCookful.com you’ve probably noticed that I’m a bit obsessed lately with those bags of pre-cut and washed greens in the produce department. They’re big bags of greens like kale, collards, mustard greens and turnip greens that are ready to use. I almost always have a bag of them in the fridge and have really enjoyed finding ways to use them up.
To use the bags of chopped greens, I make recipes that use a lot of them at once, like this pasta with sausage and lots of mustard greens over here. But more often than not, I find myself throwing a handful or two into whatever I’m cooking. There are 10 ways to use chopped kale over here, and I know from experience that these work with whatever kind of cut greens you decide to grab from the store.
Today’s recipe is another attempt, and a successful one :), to use up some of those greens in new ways. This is a great appetizer for a casual party, or it makes for a good healthy lunch. It’s so simple but has so much flavor.
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What you do is to toast some pine nuts and set them aside. Then heat some olive oil in a skillet and add the turnip greens, cook for a few minutes until they’re wilted. Turn off the heat but keep them in the pan to stay warm while you toast pita bread and spread it with hummus. Top the hummus with the wilted greens and the pine nuts. Squeeze a bit of lemon juice on there and sprinkle with coarse salt (kosher salt or sea salt). Cut them into wedges and dig in.
I hope you like this recipe and are enjoying the versatility of the bagged chopped greens as much as I am. Have a great day!
Turnip Greens and Pine Nut Flat Breads
Ingredients:
- 2 Tbsp. pine nuts
- 2 Tbsp. olive oil
- 5 oz. chopped turnip greens
- 2 whole wheat pita breads
- ¼ cup hummus
- ¼ tsp. lemon juice
- ¼ tsp. coarse salt (kosher or sea salt)
Directions:
- Place pine nuts in a large skillet over medium-low heat. Cook until fragrant and some brown spots are just starting to show up. Transfer to a bowl and set aside.
- Measure olive oil into the skillet and heat over medium-high heat. Add the turnip greens. Stir and cook until wilted, 3 minutes. Remove from heat.
- Toast the pita breads in the toaster or under the broiler. Spread each with half of the hummus. Top with the turnip greens and pine nuts. Sprinkle with lemon juice and salt.
