Saturday, August 16, 2008

Summer Turnips Greens with Pine Nuts and Lemon

“Summer turnips” are a variety of turnip greens that are harvested during the warmer months. They tend to be a lighter green, with a thinner texture than “winter turnips.” In this dish, they serve as a great example of a fast, last minute vegetable dish.

This is a VERY forgiving recipe, so have fun playing with your food. Substitute just about any green such as spinach, kale, or mustards, or use asparagus, broccoli or Asian cabbages like dai choy and bok choy. Use slivered almonds, toasted sesame seeds or even crushed peanuts instead of pine nuts. Or drizzle lime juice, soy sauce or sesame oil in at the end instead of lemon juice.

Summer Turnips with Pine Nuts and Lemon
2 bunches young, tender turnip greens, rinsed and chopped
2 scallions, sliced (or ½ a small onion)
3-4 cloves of garlic, minced
juice from 1 lemon, or 2-3 Tbsp or so
2-3 Tbsp pine nuts, toasted
olive oil
salt and pepper to taste

Place garlic and oil into a cold pan and turn on the heat to about medium high. As garlic becomes aromatic (3 minutes or so) add the scallions.

Toss in the hot oil a few turns, then add the greens. The greens should still be damp to help steam them along, if not add about 2 Tbsp of water.

Continue stirring as the greens cook down and season with salt and pepper.

In about 5 minutes the greens should be tender. Add the lemon juice, toss and place into a serving dish.

Top with toasted pine nuts.

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