This recipe comes from Alexandra and from the Portland (OR) Farmer's Market. Alex and Dan belong to a wonderful CSA. When I arrived in Portland in April their fridge was full of delicious veggies from the farm and beautiful flowers from the farm were on their table.
Alex served very yummy sauteed baby turnips with greens. That weekend we found more turnips at the Portland Farmer's Market where they were giving tasting samples of the turnips and turnip greens sauteed with garlic and cippolini onion.When I got home,I really wanted to serve this to Ed but had to wait about three weeks to find them at Verrill Farm.
Prepare:1 bunch (about a dozen small turnips) turnips with greens
Cut turnips off the greens, wash and slice in 1/16 to 1/8 inch rings Cut any long stems off the greens and wash greens.
Heat:
2 t olive oil
Sautee in hot oil:
2 large cloves garlic, finely minced
1-2 cippolini onions, finely chopped
until garlic is golden.
Toss in the turnip greens and stir to coat with oil, when greens are partially wilted, add turnips and stir until greens are wilted and turnips (which can almost be eaten raw) are warmed through.
VARIATION: In lieu of cippolini onions I have used scallions (I especially like the mix of white and purple scallions currently available at Verrill Farm). Slice the white/purple end of the scallion in 1/8" thick rings and add with the garlic. slice the green part of the scallion in 3/4 inch lengths and add with the turnip greens
Reviewed 8/24/2017
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