This recipe for cooked turnips and their greens comes from More Than Burnt Toast. I like that it demonstrates a method that can be mixed and matched to your taste with different spices and herbs.
Spiced Spring Turnips & Greens
- 400g spring turnip greens or 1 lb
- 2 Tbsp sunflower oil
- 2 tsp cumin seeds
- 1 red chilli split lengthways
- 5cm piece root ginger or 2 inches, peeled and grated
- 4 garlic cloves peeled and crushed
- 400g small turnips or 1 lb, trimmed, peeled and quartered
- salt to taste
- ¼ tsp ground turmeric
Finely slice the spring turnip greens and wash them thoroughly. This isn't just to remove any grit, but also because, as there's no liquid added to this dish, the water clinging to the leaves will ensure that the greens cook quickly and evenly.
Heat the oil in a large lidded pan and add the cumin seeds. When they begin to pop, reduce the heat and add the chili, ginger and garlic.
Add the turnips, salt and turmeric, cover the pan with a lid and cook for ten minutes.
Add the spring greens and cook, covered, for a further ten minutes, stirring occasionally, until they are tender but still brightly coloured and slightly crunchy. Serve hot as a side dish, removing the chili before serving if you wish.