Recipe For Braised Baby Turnips And Greens With Turmeric Garlic And Lime Juice

RECIPE FOR BRAISED BABY TURNIPS AND GREENS WITH TURMERIC, GARLIC, AND LIME JUICE

Steps:

• Bring water and a pinch of salt to a boil in a saucepan. Add whole turnips and simmer until cooked two-thirds of the way, about 5-10 minutes. Drain water. When turnips are cool enough to handle, slice them into half-inch wedges. If they are baby white-skinned turnips, the skins should be thin, and there will be no need to peel. If the skins have a purple tinge, peel them before slicing. Set aside until needed.
• Remove kale or other greens from stems. Chop, and plunge into a bowl filled with cold water. Swish the greens around with your fingers to remove any dirt, and set aside until needed.
• Follow the same preparation with the leeks. Slice leeks into 6 inch lengths, and then in half lengthwise. Slice each half lengthwise again. Chop into half-inch pieces. Plunge into a bowl of cold water and swish around with your fingers. Set aside until needed.
• Heat oil in a large skillet on medium heat. Add garlic and sauté until just starting to brown. Add turmeric and optional asafetida directly to the oil, and stir to release their aromas. Add leeks by removing them from the water with your hands and transferring to the skillet. The water will cause the oil in the skillet to sizzle, so be a little careful. I use this method because the bit of water kickstarts the cooking process, and any dirt on the leeks will have settled to the bottom of the bowl and remains there. It is the quickest way I have found to wash, and cook vegetables. Sauté leeks until golden brown.
• Add the prepared turnips and kale, along with a couple tablespoons of water. Stir well and cover the skillet. Braise the vegetables for about 3 minutes and stir. Cook for 3 more minutes and test for doneness. Taste, and add more salt if needed.
• Transfer vegetables to a serving dish and sprinkle with fresh lime juice.

BRAISED TURNIPS

Steps:

• Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

BRAISED TURNIP GREENS

Steps:

• Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
• Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
• Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.