Turnip Greens with Cherries & Walnuts

 Ingredients for this warm summer salad. Delicious & gourmet use of turnip greens.

Ingredients for this warm summer salad. Delicious & gourmet use of turnip greens.

You may not have tried cooking with turnip greens, or turnips at all for that matter. I encourage you to head to your local farmer's market and pick up a beautiful bundle of turnips. When fresh from the farm or garden, they're tender and wonderful shaved into salads, roasted, and sliced thinly for salads or sandwiches. If you roast them, they're a fantastic addition to soups and stews.

You can use the whole plant in your cooking too! Save the stems for stock that you make the say of, or place in a sealed bag and freeze your vegetable scraps until you have enough to make stock. 

I love using the greens in warm salads like the one below. They can also be added to risotto, beans with greens or a Tuscan soup with beans. 

Cooked Turnip Greens & Cherries Salad

Turnip Greens with Cherries & Walnuts

Yields about 3 1/2 cups salad

Ingredients

  • Greens from 5 large turnips
  • 2 small garlic cloves
  • 1/4 cup red onion 
  • 8-10 red dark cherries 
  • 1/4 cup walnuts 
  • 1 tablespoon coconut oil
  • 1 tablespoon balsamic vinegar
  • Salt to taste (start with 1/4 teaspoon)

Directions

Thinly slice the red onion and mince the garlic cloves. Rough chop the walnuts. Set aside. 

Cut the turnip greens at the base of the leaves from the stems. You can save the stems for stock. (Tip: Add to a sealed freezer bag of vegetable scraps to make broth later)

Tear the turnip greens into bite sized pieces and set aside.

Pit the cherries and break up with your fingers or slice into quarters. Do this carefully, as cherry juice will stain. 

Heat a medium skillet over medium heat. Once warm, add the coconut oil. When oil is heated, after about 1 minute, add sliced onions and saute for 4=5 minutes. The onions will be starting to become translucent. Cook longer if you want them more caramelized. 

Add garlic, walnuts, cherries, greens and balsamic vinegar to the skillet. Saute for another 2-3 minutes, or until the salad is cooked to your liking.

You want the turnip leaves to still be bright green, but cooked through. Serve hot! Goes great as a side to a leg of lamb or a peppery steak.