Here is a delicious side dish that can be enjoyed if you are a vegetarian, fasting, or just love greens, such as myself. In this recipe, I use 1 teaspoon of fat (I used extra virgin olive oil, but you can use vegetable oil if fasting), per turnip and its greens. It is a very light side dish, yet very filling, and can accompany everything from seafood, to beef, pork, poultry, and wild game. This recipe will yield about 4 cups cooked, however, you will have about 9 cups of raw vegetables when you begin. Here we go…..
6 medium white turnips, cut off of its greens, washed, root and “tail” cut off, and cut into small half-inch cubes
1 celery stalk, cut into tiny pieces
1 large yellow, white, or sweet onion, chopped
3 green onion stalks, cut into small pieces
6 teaspoons of extra virgin olive oil
fresh cracked sea salt (sprinkle a little from one side of your pan to the other)
fresh cracked pepper (sprinkle a little from one side of your pan to the other)
4 cups turnip greens, washed, and chopped into small pieces (kitchen shears, or scissors, help achieve this, too)
non stick pan
In your non stick pan, add oil, and place on medium heat. Next, add everything above, except the greens. Cook for about 10 minutes, sautéing,or mixing, every couple of minutes. Finally, add the greens, and a little bit more salt and pepper, and cook until all wilted, about a couple of minutes. That’s it !!! Let cool a couple of minutes, and enjoy !!!!