"This recipe for baby turnips and greens with turmeric, garlic, and lime juice, is not only healthy, it tastes amazing! The perfect dinner side."
Braised Baby Turnips and Greens With Turmeric, Garlic, and Lime Juice
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Prep time: 20mins
Cook time: 15mins
Serves or Makes: 3
Recipe Card
ingredients
- For this recipe you will need a medium saute pan with a lid for braising the vegetables.
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- pinch asafetida, optional
- 1 cup leeks, sliced into half-inch pieces (or green onion)
- 1/2 teaspoon Himalayan pink salt, or to taste (portion ¼ teaspoon, ¼ teaspoon)
- 5-6 teaspoon baby turnips, parboiled and sliced into half-inch wedges
- 6 cups winter greens, such as kale, washed and chopped
- 2 tablespoons water, or as needed
- 1/2 teaspoon fresh lime juice
Method
Prepare your vegetables
Step 1
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.
Step 2
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.
Step 3
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.
Cook the braised baby turnips and greens
Step 1
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.
Step 2
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.
To serve
Step 1
Transfer vegetables to a serving dish and sprinkle with fresh lime juice.