Cajun French: le fruit (lu frū-ee) – fruit
South Louisiana has wonderful citrus. In fact, many yards have at least one fruit tree and winter is citrus time. Our neighbor has a kumquat tree and he does not eat the fruit, so we are beneficiaries of his harvest. This time of year we always search for new ways to incorporate kumquats with what is fresh at our farmers market. Remember from a previous post that we have carrot tops that we want to use and some kohlrabi and radish greens. Not knowing how it would turn out, we decided to cook the greens and throw in some kumquats. Wow! The greens had a most wonderful citrus flavor.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 7 cups mixed greens
- 1 cup carrot tops
- 5-8 kumquats, depending on size
- Water
- Salt
- 1 tsp Splenda
- 1 Tbl olive oil
Slice kumquats removing any seeds.
Set aside.
Chop greens and carrot tops, keep in separate bowls.
Heat 1 Tbl olive oil to high in heavy pot.
Sauté mixed greens in oil until they begin to wilt.
Add about 1 cup of water and bring to a boil.
Turn heat to medium.
Add carrot tops and mix.
Add sliced kumquats and mix.
Season to taste.
Steam until greens are to your liking adding water as necessary.
