Sauté of Leeks & Turnip Greens

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We aren’t big turnip fans in this family.  Greens have become our #1 food staple of late, however.  I’ve already planted two rounds of turnips this spring just so we would have a plentiful supply of baby greens coming in the back door.  They don’t sell well at the farmers market.  I don’t know why.  One customer’s comment may provide an indication.

“What do you do with a little bitty ol’ bunch of turnip greens like that?!”, he asked when he saw the bundles of baby greens I had for sale.

My reply, “Well, that’s all my garden gave me this week.”

His response, “No, seriously.  I like a BIG bunch of greens cooked in a pot.  What do you do with those little things?”

Well…the baby greens go home with us and get eaten right up in their nutrition packed, miniscule state.

I try not to overcook them to preserve their vitamin content, but raw turnip greens are prickly and unpleasant to handle.  I can’t imagine trying to eat them.  Bust just a quick stir in the pan in a little olive oil is all mine are allowed.

Ingredients:

Drizzle of extra virgin olive oil

1 1/2 c. leek greens (I know.  I’m probably the only one who uses them, but they are GREEN, nutrient dense, and delicious.)

4 cups loosely packed baby turnip greens

Himalayan pink salt

Freshly ground black pepper

Method:

I just heat the oil and add the leeks.

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When they start looking like I want them to look, still green but with some crispy edges, I throw in the turnip greens, salt and pepper, and saute just until they are wilted.

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You can do the fabulous southern grandma thing and sprinkle vinegar over the finished dish, but these are not those kinds of greens.   That’s a whole other yummy story.

 

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