Two-Way Turnips topped with Toasted Almonds

Tod Dimmick

A warm vegetable dish that combines the tenderness of cooked greens with the sweet crunch of salad turnips.

1 large bunch salad turnips, greens washed and coarsely chopped, turnips scrubbed and enough shredded with a box grater (large holes) to make about a cup.
3 TB olive oil
1 clove garlic, crushed
1/3 cup toasted almonds
salt and pepper to taste

Heat the olive oil in a skillet over medium heat and cook the garlic for a minute or two, stirring. Add the greens, cover, and cook for 3 minutes. Then remove the cover, cook and stir for another minute or two until the greens are tender the way you like. Distribute to serving plates, sprinkline with shredded turnips, almonds, and salt and pepper.

Variation: balsamic vinegar is terrific on this. Shredded mozzarella or Parmesan is a nice addition.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes


Anonymous said...

mmmmmhhhh, that looks nice Tod. I love the picture too!


Tod said...

Thanks Sophie! I'm always trying to figure out ways to use the greens (turnip greens, beet greens, kohlrabi greens, etc) in ways that are a little bit unusual. The problem with the saute approach is that while I love the results, the photos -hm- sort of have a sameness to them.