Garlicky Rutabaga Greens and Roots

 This week I ate rutabaga greens for the first time. And they were pretty darned good - slightly sweet, thickish texture similar to collard greens, with a little mustardy kick like a turnip green.

The greens came attached to tiny little rutabaga roots which I peeled and boiled, then tossed in garlic butter. I served them over the greens for a yummy little vegetable dish.

If you are lucky enough to find small rutabagas with greens attached (Flora Bella at the Hollywood Farmers Market has been selling them), give this a try. I don't think you'll be disappointed.

Garlicky Rutabaga Greens and Roots

2 bunches rutabagas with small roots and big greens

1 tbsp oil

2 cloves garlic, divided use

1 tbsp butter

Rutabaga greens at the start of cooking.

Cut the greens from the roots. Peel the roots and cut into pieces about 1 1/2 inches in size. Bring a pot of lightly salted water to the boil, add the roots and simmer until tender, about 10 minutes. Drain and set aside.

Cut the stems from the bottom of the rutabaga leaves and discard. Wash the leaves and chop coarsely. Warm the oil in a large skillet. Stir in 1 clove chopped garlic. Add the greens, stir to coat, and sprinkle with a little salt and pepper. Cover and let cook down until tender, about 5 minutes.

Melt the butter in a small pan, and cook 1 clove chopped garlic until fragrant. Add the cooked rutabaga roots and toss to coat in the garlic butter.

Put the greens on a serving dish and place the roots on top, scraping all the garlic butter from the pan onto the roots and greens.

Serves 2-3