There are a number of reasons why this is the recipe I made this week. I heard some folks needed more inspo for their turnips, and my go-to is ALWAYS a quick pickle, so that’s included. Earlier this summer I had pickled turnip with greens at Paper Kite Farm in PEC and was BLOWN AWAY at the simple, complementary flavours, so I had to try it.
I’ve also got a family thanksgiving coming up and wanted to showcase some of this beautiful farm veg – sautéed greens come together quickly, and the spinach was so lush and dark green. I knew I’d be granting everyone a delicious side and as a bonus we’d get a great iron boost.
Finally, I wanted to bring some interesting texture to the dish, and halloumi is one of my favourite ways to do that. Cooked in some oil in a pan and it’s squeaky, salty, gorgeous mouthfeel ads some heft to any dish that may otherwise be relegated to veggie mush by picky eaters.
I didn’t include quantities in this recipe other than for pickling, because it can easily be adjusted to feed one or twenty, just by sight. I trust you can decide your own serving size, just remember that the greens will shrink dramatically. Also, feel free to experiment with different greens!
Sour & Savoury Sautéed Greens
Ingredients
- salad turnips
- water
- vinegar
- salt
- sugar
- garlic
- halloumi
- spinach or other greens of choice
- olive oil
Instructions
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At least a day before serving, quick pickle your turnips. I cut them into thin disks and place them in a jar with a liquid mix of 2 parts water 1 part vinegar, 1.5 tsp salt, 1 tsp sugar (increase amount if pickling more than 2 cups of veggies) plus whatever added flavour you like (herbs, garlic cloves etc.). These ones I just kept simple. Place the jar in the fridge for at least 24 hours. Remember, this is not a shelf-stable pickle, just a flavour packed quick-use pickle. Keep refrigerated and use within 2 weeks.
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When you're ready to serve: Mince garlic. Cube halloumi and use a paper towel to absorb excess liquid from all sides. If you're picky like me, you can remove the stems from your spinach at this step too. Things will move fast, so preparing your ingredients and having everything accessible is useful.
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Add a generous drizzle of oil to your pan. Add in your garlic and cook on low, stirring, for 2-3 minutes, until starting to brown.
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Add your halloumi to the pan. Continue to cook and stir, flipping the halloumi cubes so each side gets slightly crispy. Once the halloumi is golden-brown (another 2-3 minutes), add the spinach to the pan in an even layer and allow it to begin to wilt
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Saute spinach, stirring, for 1-2 minutes, until cooked down and well combined with the garlic and halloumi. Transfer to a bowl or serving platter. Top with your pickled turnip and enjoy!