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Kitchen Notebook

January 05, 2023

Braised Hakurei Turnips with Greens

20 Mins


Trim turnips. Roughly chop greens and cut bulbs into quarters. Heat olive oil in large skillet over medium-high. Place turnips in skillet, cut side down; cook 4 minutes or until golden. Add chopped turnip greens, vegetable stock, vinegar, sea salt, and pepper. Bring to boil; cover and reduce heat to medium-low. Simmer 5-6 minutes, until turnips are crisp-tender and greens are tender. Uncover, increase heat to medium-high, and cook 6 minutes, until liquid reduces by three-fourths and thickens. Swirl in butter and honey and sprinkle with chili flakes.

20 Mins Side Veg Vegetarian Winter

1 Comment


February 14, 2024

I cooked collard greens recently and followed the directions on a soul food site. Delicious! Now I see your recipe which looks good, but really different.
The other one calls for soaking the greens in a sink full of cold water, salt and vinegar before cooking for an HOUR or two. While I don’t want crisp greens I want to try your recipe if you can explain the big variation.

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1 Comment

20 Mins Side Veg Vegetarian Winter

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