I love turnips. The root and the greens sautéed together with garlic is one of my favorite things in the whole world.image

Generally, turnip greens are cooked with lots of fatty bacon, which is delicious, don’t get me wrong, but turnips and turnip greens are so rich in vitamins and minerals, it’s not worth adding pork and cooking them to smithereens. I must say that this dish is so flavorful I don’t miss the meat for a second! 

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Serve this as a side dish with any meal (I recommend Herb Roasted Pork) or, add this to your Thanksgiving dinner. It will become a staple, I promise! 

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Sautéed Turnip Greens
Serves 4
A vegetarian version of the classic.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 bunch of turnips with greens attached (about 5 -6 turnips), washed and patted dry
  2. 2-3 TB of olive oil
  3. 1 TB chopped garlic (about 3 large cloves)
  4. 1/2 cup vegetable or chicken stock
  5. Kosher salt
  6. Fresh ground black pepper
Instructions
  1. Cut the turnip roots off the greens at the very top of the root.
  2. Cut the top and bottom off the turnip, so it sits flat.
  3. Chop the turnip roots into cubes.
  4. Cut the stalks from the leaves and chop into 1 inch pieces.
  5. Heat a sauté pan over medium heat and add olive oil.
  6. When the oil is hot, add chopped garlic and sauté for 30 seconds or until fragrant. Be careful to not let the garlic burn.
  7. Add the cubed turnip roots, stalks, 1/2 tsp of salt and 1/2 tsp fresh pepper.
  8. Cook for 2-3 minutes.
  9. Add stock, cover and allow to cook for about 10 minutes or until the turnips and stalks soften.
  10. Chop turnip leaves and add to the pan.
  11. Add another 1/2 tsp salt and 1/2 tsp pepper.
  12. Cook for another two minutes or until the leaves are just wilted.
  13. Taste for seasonings.
  14. Enjoy!
Notes
  1. Serve with hot pepper vinegar for a tangy kick!!
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