Monday, November 1, 2010

RECIPE: Quasi-Moroccan Turnips and Turnip Greens

1 large bunch turnip greens
2 small turnips, peeled and diced
1 tbsp sugar
1 tbsp vegetable oil
1 tsp whole cumin seeds
1 small red onion onion, diced
1/2-1 tsp crushed red pepper flakes (I used 1 tsp, but you might want to cut back if you don't like heat)
2 garlic cloves, chopped
1/4 tsp cinnamon
1/2 tsp ground coriander
pinch ground allspice
1 tbsp lemon juice

1. Tear turnip greens off their stems in large pieces. Rinse green thoroughly. Bring a large pot of lightly salted water to boil and add the greens, turnip, and sugar. Cook for 8-10 minutes, or until tender. Drain.

2. Heat a large skillet or saute pan over medium heat. Add vegetable oil. Once the oil is hot, add the cumin seeds and saute until fragrant, about 20 seconds. Add the onions and red pepper flakes. Saute onions, stirring occasionally, for 2 minutes, then add garlic, cinnamon, ground corainder, allspice, s&p. Saute until onions are translucent, about 3 additional minutes. Add turnip greens and turnips to the pan with the onions. Toss until combined. Season to taste with additional s&p, if necessary. Remove from heat, add fresh lemon juice, and stir to combine.

3. Serve.

Submitted by Vicki Boyne

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