Friday, June 10, 2011

Turnip Greens Leftover?

Remember the turnips from two recipes ago? Well I still had the turnip greens lying around in my fridge, so I decided turn them into a yummy side dish.

First of all, be warned, these are spicy and a bit bitter. Granted most turnip greens are, but if you do not like strong flavors, then stay away from this recipes (but still browse around the other ones and find one you like!)

These days my life has been a constant juggle of school-work, journalism, and running. Some simple cooking in the mix of course. But this week something very exciting happened--so exciting it made me jump up and down (for those of you who know me well, you know what I mean).

Two of my stories got published on the front page of the weekly newspaper I am interning for this summer! Hard weekend work paid off the moment I saw my name printed on a front page!

Anyways, here is the recipe, which can also be made with mustard or dandelion greens.

Shallot Turnip Greens (adapted from How To Cook Everything)

  • 2 tablespoons olive oil
  • 1 large shallot, sliced
  • 1/2 teaspoon red pepper flakes
  • S & P
  • 1 pound turnip greens, washed, stems removed, and leaves roughly chopped
  • 1/2 cup chicken broth
  • 1 teaspoon minced shallot
  1. In a large pot with a lid, heat oil over medium heat. When oil is hot, add shallot slices, red pepper flakes and S & P. Cook for about one minute. 
  2. Add turnip greens and chicken stock and cover. Cook until greens are wilted and beginning to tender, about 5 minutes. Uncover pan and continue to cook, stirring, until almost all the liquid is evaporated and greens are tender, about 5 more minutes.
  3. Season to taste, adding more S & P if needed. Add minced shallot and cook for one more minute. Serve hot or at room temperature.

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