Spicy Turnip Greens
- 1 (1-pound) bag or 1 pound cleaned, cooked and chopped turnip greens
- 4 tablespoons margarine
- 2/3 cup chopped onions
- 1 teaspoon chopped garlic
- 2-3 teaspoons ground chile de arbol
- 1 1/4 cups diced tomatoes
- 2 1/2 cups low-sodium chicken stock
- In a very large pot, cover greens with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well.
- In a large pot, melt margarine. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.
Roasted Turnips and Greens
- 1/4 cup pitted kalamata olives
- 1 navel orange, plus 1/4 cup fresh orange juice
- 2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1/2 cup water
- Salt and freshly ground pepper
- 2 ounces baby spinach (2 cups)
- 2 tablespoons chopped hazelnuts
- Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
- On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
- Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
- Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
- Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.
Turnips in Miso
- 3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
- 1 1/3 cups water
- 2 tablespoons mirin (Japanese sweet rice wine)
- Stir together miso and 2 tablespoon butter.
- Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
- Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute.
- Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.