{click image for printable recipe}
Turnip greens are (at least right now) my absolute favourite green. With a rich flavour all on their own, there’s not too much you need to do to fancy them up. Simply heat a tiny amount of oil, or even just water, and sauté. Quick and easy. And, if you buy turnips and greens at the farmer’s market, those not in the know often opt to just take the turnips and leave the greens behind. (tragic for them, but good for us!!) There’s been the occasional time we’ve scored the extra, unwanted greens for free, or for a reduced price. Yippee!
In other SCM news, summer cooking class dates are now posted for June and July. Hope to see you there! xx
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Quick Sauteed Turnips With Greens
1. Buy the freshest organic turnips you can, with the greens still attached.
2. Separate the greens from the turnips, leaving about an inch or so of green at the top of the turnip.
3. Wash both greens and turnips thoroughly.
4. Slice the turnips into 1/2 – 1 centimetre rounds, from top to bottom. You’ll have some of the turnips left with cute greens on the top.
5. Heat a tiny amount of olive oil in a pan. When hot, add the turnips and saute for about 2 minutes. Add a pinch of salt and a splash of water. Cover and let steam for an additional minute or two. Remove from the pan.
6.Re-heat the pan with either a tiny amount of oil or some water. When hot add the turnip greens. Saute until they reduce in size, (around 2 minutes depending on the amount you are making) sprinkle with a few drops of shoyu (optional) then cover and steam for a minute or so.
The turnips are fine left-over the next day, but have a noticeably more pungent flavour than when served fresh from the pan.
Serve with a grain and a bean dish for a tasty meal.
Or, for a yummy sandwich:
Make hummus. Spread the hummus over a slice of sourdough bread. Layer the cooked turnip slices on top of the hummus. Sprinkle with a tiny amount of black pepper.
Serve with sauteed turnip greens on the side.
Enjoy!!
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