Sunday, June 29, 2008

Turnips with Spinach, Hot Pepper and Garlic

A recipe on our CSA's newsletter

  • 1 bunch turnips, tops removed, peeled and cut into 3/4-inch dice
  • 1 teaspoon salt
  • 1 bunch spinach, trimmed, washed, and chopped
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 1/4 teaspoon chili flakes
  • 1 tablespoon sherry vinegar to taste

  1. Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes.
  2. Heat 1 tablespoon olive oil in a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4-5 minutes.
  3. Add garlic and chili flakes and sauté another minute or so.
  4. Spread spinach over turnips, pressing down firmly. Cover and reduce head to low, cook 2 minutes. Toss, re-cover and cook until turnips are tender, 2 or 3 more minutes.
  5. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Notes: This made enough for a side dish for 2-3 people. It's pretty tasty! I will be making this again the next time I get turnips from my CSA.

Tim's Rating: 8/10
Liz's Rating: 8/10

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