turnips

Spicy Turnip Greens

Ingredients:

• 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
• Salt

Directions:

• 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.

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Roasted Turnips and Greens
 
Ingredients:

• 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

 
Directions:

• 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.
  

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Turnips in Miso

Ingredients:

• 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)

Directions:

• 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.