A fabulous way to serve either radishes, beets or turnips is with a quick saute of their own green tops. Take this rustic recipe for turnips greens for example; I chose to roast the diced turnips until tender with the flavoring of a smoked cracked pepper mixture. The roasted root veggies are then tossed together with their cooked greens that have been flavored with coconut oil, crushed red pepper flakes, scallions and a touch of fragrant apple cider vinegar. A perfect side dish for any protein you have in mind, and a perfect way to use an entire vegetable—from root to greens!
(To view this recipe, click on the blue title of the blog post above*)
Braised Turnip Greens with Pepper-Roasted Turnips
Ingredients:
- 1 lb. turnips, peeled and cut into medium-dice
- olive oil
- salt
- cracked black pepper (preferably a smoked pepper)
- 1 Tablespoon coconut oil
- pinch of crushed red pepper flakes
- 4 scallions, both ends trimmed, thinly sliced
- 1 large bunch of turnip greens, stems removed, leaves cut into bite-sized pieces
- salt and pepper
- 1 1/2 Tablespoons apple cider vinegar
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray; arrange the cubed turnips in a single layer on the baking sheet. Drizzle with 1 Tablespoon of olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of cracked black pepper. Roast for 18-20 minutes or until fragrant and tender.
- For the greens, melt the coconut oil in a large straight-sided saute pan with the red pepper and scallions, over medium heat. Cook for 1 minute. Add in the prepped greens, along with 1/2 teaspoon of salt and a pinch of black pepper. Saute for 5 minutes or until the greens are wilted. Reduce the heat to low and add in the vinegar. Cook for 1 more minutes. Toss the greens with the pepper-roasted turnips and serve warm.
Tagged: apple cider vinegar, Bourbon smoked cracked pepper, greens, pepper-roasted turnips, roasted scallions, roasted turnips, scallions, side dish, turnip greens, turnips
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