Turnips and Potatoes with Greens
adapted from recipes found at Garlic & Zest and SideChef
Ingredients:
- 1/2 lb. turnips with greens attached*
- 1/2 lb. small red potatoes
- 1 teaspoon salt
- 1 teaspoon fresh thyme, chopped
- 1 shallot, thinly sliced
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- salt and pepper to taste
Directions:
- Trim leaves and stems from the turnips and place in a bowl of water. Swish to remove any sand or dirt from the leaves. Transfer the greens to a salad spinner and dry them. Set aside.
- Rinse turnips and cut into quarters. Cut potatoes into quarters about the same size.
- Fill a medium pot with water and kosher salt and bring to a boil. Add potatoes and turnips, reduce heat to a rapid simmer and cook vegetables until tender, about 15 minutes. Drain.
- In a medium skillet or cast-iron pan, heat 1/2 tablespoon butter and 2 teaspoons olive oil over medium to medium-high heat. Add sliced turnips and potatoes. Sauté vegetables until crispy and browned. Transfer to a bowl.
- Add remaining butter and olive oil to the pan. Add shallots and sauté for 2-3 minutes until slightly tender. Add the greens and cook until just wilted. Add the potatoes back to the pan and toss to combine.
- Season with salt and pepper to taste. Makes 4 servings.
*Cook’s Note: If you can’t find turnips with their greens attached, or prefer to use different greens; you can easily substitute spinach, chard, collards, or other greens.
If you serve this dish with roasted chicken, consider saving the bones and scraps to make a delicious broth for soup. Eat it as is, or use it as a base for other soups. Find the recipe here.
