Sometimes I make things more complicated than they need to be.
In school, I “over-read” or try to “over-interpret.” In life, I tend to “over-analyze” and “over-worry” situations. And in cooking, I tend to “over-use” ingredients. The more I experiment with simple flavors or even letting the produce have a flavor, the more I realize how much joy is in the simple.
I went out to the farm a couple days ago to ask a few questions and in return, I got to leave with some produce (always a good thing.) I got lettuce and chard but he told me that the patch of turnips had to go. So, I picked a few and once I hit the car I wondered, “what in the hell am I going to do with turnips?”
Come to find out- a lot. I love the taste of turnip greens! On my way home, I pulled a green off and popped it in my mouth not expecting it to taste like much. Yet, to my surprise, the green was slightly sweet and had an amazing flavor. I knew I had some fennel at home and I automatically knew I wanted to pair the two together plus add a little protein and the outcome? I delicious, simple, quick vegan lunch chocked full of good stuff!
My question for you: how else do you eat turnips/greens? Print
- 1/2 tablespoon olive oil
- 1/2 bulb of fennel diced
- 3 turnips (with greens)
- 1/2 cup chickpeas
- 1 teaspoon each: olive oil, balsamic vinegar, and stone-ground mustard
- Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.
- Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt (I don’t like them 100% cooked so I always let them cook down 1/2 way.)
- In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.