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.
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.
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.
But don’t let that stop you–the recipe is easy.
Spicy Turnip Greens
(recipe based on this)
- 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)
- Heat olive oil in a saucepan over medium heat. Add chopped onion, garlic and red pepper flakes and saute until tender.
- Add the chopped turnip greens. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
- 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 😉 )
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