Sauteed Baby Turnips and Greens
June 15th, 2010 by Mollie
While he won’t readily admit this and in fact would probably protest this statement that I consider it to be fact, (in a similar manner to the way he says he doesn’t like ketchup, but uses it on hamburgers, fries, hash browns….) my husband is not a huge fan of vegetables.? He is pretty dubious and not-so-open-minded when it comes to them, especially greens.? I am telling you this because he loves this dish!? Don’t ya’ hon?? If you don’t believe me, look at the comment below.? He will tell you himself (although, he will probably also tell you that it isn’t true that he doesn’t like vegetables).
Okay, okay enough with my cheek and razin’ my beloved.
The recipe was kindly shared with us by the farmer that sold us the baby turnips and it rocks.? We have found that it is also good with radishes (cooked this way it takes a bit of the heat and bitterness out of them) and we have also enjoyed them mixed together.? Can you tell we have cooked this a lot recently?
Ingredients:
- Olive oil
- 1 bunch of baby turnips or radishes with their greens
- Salt and pepper
- 1 garlic clove minced
Cut the baby turnips or radishes away from their stems.? Cut the ends off and then cut them in half.? Rinse them to remove any residual dirt in a colander and then lay them on a clean dish rag.
Heat a skillet over medium heat (we use a cast iron skillet) with enough olive oil to coat the bottom of the pan.? When the pan is hot toss in the baby turnips/radishes and let them brown.
While these are cooking clean up the greens by removing any pieces that look yellow and cutting of any real stem-y bits.? Then cut them up as much as you want (they are going to wilt down when you put them in the pan).? Place the greens in the colander to rinse off any residual dirt.? Then place these on a clean dish rag (I just use the same one) and try to get as much water off of them as possible.
When the baby turnips/radishes are nice and brown toss in the green and salt and pepper to your palates pleasing.
At the very end, when the green are cooked but still a nice bright green toss in the minced garlic and mix it around a bit.? Then take it off the heat.
Voila! You are ready to eat!