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Lilly’s Table

 
 
Mustard Cream Brussels Sprouts
Star Anise Cranberry Sauce
© Lillys-Table.com Photo of Ginger Turnips & Greens
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Ginger Turnips & Greens

from Duck with Star Anise Cranberry Sauce, Mustard Creamed Brussels Sprouts, Ginger Turnips & Greens, the Week of December 20, 2015.
View the previous or next recipe for this meal.

Turnips and greens- they are a two for one special, but if you can’t get the leaves attached, simply substitute chard or kale. This recipe sweetens up the slightly bitter vegetable by bringing out its natural sugars. First, caramelize the turnips with onions and a hint of fresh ginger. Next, the greens are sauteed alongside with a splash of lemon which lends a bit of acidic sweetness to their bitter bite.

Ingredients

  • 1 tablespoon olive oil, divided
  • ½ onion, finely minced, about 1 cup
  • 1 inch piece ginger, peeled and finely minced
  • 1 bunch turnip, including the greens
  • 1 teaspoon salt, divided
  • 1 lemon, juiced

Serving Size: 2 People

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Preparation Instructions

Warm half of the olive oil in a skillet over medium heat. Add in the onions & ginger and saute for about 8-10 minutes until they start to gain a little golden color.

Wash the turnips and its greens well. Chop the turnips roughly into small pieces. Shake the greens dry, stack up and roughly chop into strips.

Add the chopped turnips to the onions. Saute for another 5-8 minutes until they become tender. If they begin to stick to the pan, add a splash more oil or water until they staring to soften. Add salt to taste.

In a separate skillet, warm the remaining olive oil. Add the turnip greens, saute until wilted and most of the liquid has seeped out. When they are done, remove from the heat and squeeze on a few squirts of the fresh lemon and a pinch of salt. Taste. Add more salt or lemon as desired.