Spicy Turnip Greens

Sometimes your resolutions and your energy levels come into conflict.  Especially when it comes to a new food you aren’t sure about… like turnip greens.

Turnip Greens

Turnip Greens

Push through it, Inger, you can do it.

You see, one of the reasons I belong to (two) CSAs is that it encourages you to prepare foods you aren’t used to eating.  You get a box full of beautiful local food.  You know the farmers and how hard they worked to produce it.  You know that other people are looking at the same item and figuring it out.  You know that starving kids (somewhere) would love to have that food and the planet isn’t getting any bigger.

And so I cooked the turnip greens.

Turnip Greens

More Turnip Greens

And I loved them!  Immediately!  Spicy and flavorful, I didn’t even need to remind myself that they are seriously healthy.  Or that planet thing…

Want to try?  Well, my confidence was so low, I hardly took any pictures.  Silly me.

turnip-greens-2

Cooked Turnip Greens

But don’t let that stop you–the recipe is easy.

Spicy Turnip Greens

(recipe based on this)

Ingredients

  •  1 T olive oil
  • 2 T chopped onion or shallot (I used the last of my wild ramps)
  • 1 clove garlic, chopped
  • 1/8 – 1/4 t red pepper flakes
  • 8 oz  turnip greens, washed, stemmed, and chopped (I used the greens from 2 small bunches of turnips)
  • Freshly ground black pepper (to taste)
  • 1/2 T Dijon mustard
  • 1/2 c chicken stock
  • a splash of vinegar (optional)

Directions

  1.  Heat olive oil in a saucepan over medium heat. Add chopped onion, garlic and red pepper flakes and saute until tender.
  2. Add the chopped turnip greens. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
  3. Whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has mostly evaporated.  Serve warm.  (Feel good 😉 )

 

Cooked Turnip Greens

Spicy Turnip Greens–Mmmm

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16 thoughts on “Spicy Turnip Greens

    1. Inger Post author

      I just did a pizza with light cream cheese, caramelized onions, mushrooms and spinach. Your version could be my next try Tammy!

    1. Inger Post author

      Mmmm, I’ll bet you are right–a robust cheese that would stand up to them. I love the new ideas I’m getting in the comments–thanks!

  1. Louise

    Turnip greens and I don’t usually agree, Inger. However, if I intend on joining a CSA next year, which I do, then it’s high time I give them a re-try. Spicy may just be the way to go!

    Thank you so much for sharing…

    1. Inger Post author

      I think a CSA is a great idea Louise! But you may not even need to deal with turnip greens. After 18 years with one and almost that many with a second CSA, this is the first year I’ve seen them. Perhaps the farmers are just trying to keep me on my toes 😉

  2. Beth

    I’ve never tried turnip greens either, but based on your description I’d love them! It’s always a treat to try a new kind of food and find out that you like it.

    1. Inger Post author

      I was very nervous about this, since I’m not the biggest greens eater (other than spinach). But the “kick” from the crushed red pepper really jazzed it up. I was actually excited when we got them again.

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