Red, White & Greens (AKA Beets and Spring Turnips)

This springtime dish is perfect for tender spring beets and turnips that don't need peeling.  Cook the bulbs first, then the greens.

Prep time:  10 Minutes
Cook time: 15-20 minutes
Serves: 4

INGREDIENTS
4 tablespoons olive oil
1 bunch young small beets, with greens
1 bunch young small spring turnips, with greens
1/4 cup diced onion
2 cloves garlic, crushed
1-2 tablespoons good balsamic vinegar
Salt and Pepper to taste

DIRECTIONS
Separate the beets and turnips from their greens.  Scrub the bulbs, remove the tap root, and cut into 1/8 inch slices.  Coarsely chop and rinse the greens.

Heat 2 tablespoons of the olive oil in a large saute pan or skillet over medium heat and cook the beet slices in a single layer for 5 minutes, turning occasionally.  Add the sliced turnips and cook for another 5 minutes, or until the beets are tender when speared with a fork.  Remove to a side plate.

Add the remaining olive oil, the onion, and the garlic to the saute pan.  Cook, stirring, for 2 minutes, then add the greens and cover.  Cook for 4-5 minutes, stirring occasionally, or until greens are wilted.

Arrange greens on a serving platter, and top with cooked beets and turnips.  Drizzle with balsamic vinegar and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Ginger Braised Radish & Turnip Greens

Tender-crisp spicy greens offer a refreshing counterpoint to any main course.

Prep time:  10 minutes
Cook time:  5-6 Minutes
Serves:  4 as a side dish

INGREDIENTS
3 TB Olive oil
5 garlic scapes, diced, or 2 cloves garlic, crushed
2 TB fresh ginger, minced
1 bunch salad turnip greens, well washed and chopped
1 bunch radish leaves, well washed and chopped
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
Parmesan cheese for garnish (optional)

DIRECTIONS
Heat the oil in a large saute pan or skillet over medium heat and cook the garlic and ginger for 3-4 minutes, stirring, or until garlic is tan and beginning to crisp.  Add the turnip greens and the radish greens, cover, reduce heat to medium-low, and cook for 2-3 minutes or until greens wilt.  Remove the lid, sprinkle with the sugar, salt and pepper, and cook, stirring, for another minute or two.  Distribute to serving plates and top with Parmesan.

Photo & Recipe by Tod Dimmick

Pasta with Sauteed Vegetables and Feta

All you need in one delicious serving.  Except that you'll want to go back more than one serving.

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
2 bell peppers, cut in to 1/4 inch chunks
1 bunch scallions, cleaned, white and light green parts chopped into 1/8 inch pieces
3-4 tomatillos, cut into 1/4 inch chunks
1 hot pepper, seeds and membranes removed, minced
1 bunch turnip greens, cleaned, stems and leaves separated and coarsely chopped
1 clove garlic, crushed
2 eggs
1 large tomato, 1/2 inch chunks
1/2 cup chopped fresh basil
1 pound whole wheat pasta

DIRECTIONS
Heat the pasta water.  Whisk the eggs in a bowl and set aside.

While the water is heating, heat the oil in a large skillet or saute pan over medium-low heat and saute peppers, scallions, tomatillos, and hot pepper for 5 minutes, stirring occasionally.  Add the turnip green stems and garlic and cook for another 2 minutes, stirring, then add the turnip greens, cover, and cook for one more minutes or until greens are wilted.  Remove from heat.

Cook the pasta to your liking, drain, and return to the pasta pot.  Stir in the eggs.  The heat from the pasta will cook the eggs.  Scrape the pasta into a serving dish, and top with the vegetables from the skillet, along with the tomato and the basil.  Gently mix in the vegetables.  Serve, topping with crumbled feta cheese.

A good rose or dry red alongside completes the picture.

Photo and Recipe by Tod Dimmick

Turnip Green Soup

Photo and Recipe by Tod Dimmick









We should have a flavor tag that says "Tastes Green".  Turnip Green Soup would be first on the list.

Prep time:  10 minutes
Cook time:  20 minutes
Serves:  2 - 4 as a side dish.

INGREDIENTS
2 strips bacon
2 cloves garlic, crushed
1 large bunch turnip greens, washed, stems separated from the leaves. (3-4 cups chopped)
 2-3 cups chicken stock
1/2 tsp. ground thyme
1/4 tsp ground cumin
pine nuts to garnish (optional)
salt and pepper to taste

DIRECTIONS
Cook the bacon in the bottom of a stock pot.  When done to your liking, remove the bacon to drain and decide whether to use the bacon fat for cooking, or to pour it off and use olive oil.

Turn the heat under the container you used to cook the bacon to medium, can cook the garlic and stems for 2 minutes, stirring, or until the garlic begins to tan.  Add the turnip greens, stir, and cook for 1 minute.  Add the chicken stock, thyme, and cumin.  Bring to a simmer, and cook for 10-15 minutes or until greens are tender, stirring occasionally.

Using an immersion blender or a countertop blender, process the soup to the consistency you like.  Distribute to serving bowls, garnishing with pine nuts and crumbled bacon.

Variation: Add a cooked potato or a dollop of yogurt for a thicker, creamier soup