Bean Bake with Greens and Turnips by
Tags: parsley, kale, swisschard, turnip
2 teaspoons olive oil
1 clove garlic
Veggie Box kale or Swiss Chard
2 cups cooked Corona beans (cannellini also work)
2 cups crushed tomato
1 teaspoon fresh minced rosemary
1 tablespoon of Veggie Box parsley
1/4 teaspoons salt
1/4 teaspoon black pepper
Veggie Box turnips, thinly sliced
teaspoons olive oil
s cooked Corona beans (cannellini also work)
s crushed tomato
teaspoon fresh minced rosemary
tablespoon of Veggie Box parsley
teaspoon black pepper
Preheat the oven to 425˚F. Heat a medium, ovensafe skillet or cast iron pan over medium-low heat.
Add the olive oil to the pan, followed by the garlic.
Cook the garlic until fragrant and golden; 1 to 2
minutes. Stir in the greens, turn the heat to low,
and cook until the greens just begins to wilt, 1 to 2
minutes.Stir the beans, crushed tomatoes,
rosemary, salt, and pepper into the greens mixture.
Create a layer of the thinly sliced turnips on top.
Place in the oven and bake for 20 to 25 minutes,
until the tomato sauce is bubbling and the turnips
are tender.Tips & Tricks: The turnips still have a bit
of texture to them. If you’re looking for completely
tender turnips, I recommend slicing then steaming
for a minute or two- just to take the crispness from