Five Minute Turnip Radish Greens Sauté Recipes

GINA'S TURNIP GREENS

Steps:

• Heat olive oil in Dutch oven over medium heat.
• Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
• In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

FIVE-MINUTE TURNIP & RADISH GREENS SAUTé

Steps:

• Chop the greens off of your bunch of radishes and your bunch of turnips.
• Chop up your greens and wash them well. Rinse and repeat until they're squeaky clean.
• Drizzle the olive oil in a medium-sized pan and place over medium-low heat. Add the garlic and let the garlic cook for about 1 minute.
• Add your heaping mound of greens to the pan and toss gently with tongs to coat in the olive oil and garlic.
• Season with crushed red pepper flakes, apple cider vinegar, honey, and salt and pepper.
• Occasionally toss as the leaves cook down. When finished cooking down, remove from heat and serve immediately.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

BRAISED TURNIPS AND RADISHES

Steps:

• Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
• Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.