Source: dLife

Oven roasted tomato shells stuffed with leafy greens with a crispy cheesy crust.

Servings

6 fresh tomatoes
10 oz Turnips, with greens, cooked from frozen, drained , coarsely chopped (or cooked from fresh)
0.5 tsp chervil, dried , leaves
0.5 tsp dried marjoram , leaves
1 pinch salt
1 pinch black pepper
1 tbsp reduced fat grated parmesan cheese
1 tbsp Bread Crumbs, plain, grated, dry

1 Preheat oven to 350 degrees F.
2 Slice off top of tomatoes and spoon out pulp and seeds. Dispose of seeds, but chop up pulp and combine with turnip greens, chervil, marjoram, salt, and pepper.
3 Spoon mixture into tomato shells and arrange on a baking sheet. Top with cheese and breadcrumbs. Bake 20 minutes.

Any kind of greens such as kale, mustard greens, or spinach can be used.