Recently I have learned about such variety of turnips and radishes from my local farm Loam Agronomics! Check out their vegetable guide. that is always growing This coming week we are getting more fun varieties of mustard greens and turnips. Some varieties like the scarlet turnips I love to eat raw with the vegan Ranch dressing, the sharper ones like the Purple tops or Hinona Kabu I enjoy cooked with some greens.
We are so fortunate that not only do we get the radishes and turnips from Loam but also the greens. The greens and tops of these vegetables are also loaded with so many nutrients. Read on here.
This recipe a good way to use the greens as well as the roots. You may choose any bunch of turnips with its greens or even a Daikon radish with some mustard greens or turnip greens. This is a very versatile recipe – use what you have!
1 bunch tops of turnips/radish or mustard greens (you may double the recipe and add a mix of two as well)
1 bunch small turnips or 1 Daikon radish
1/2 small onion diced
2 tablespoons ghee (or a fat of your choice)
1 teaspoon whole cumin seeds
1/2 Jalapeno (optional)
1/4 teaspoon chili powder (optional)
Salt to taste
A few dashes of Coconut aminos (optional)
- Preheat the pan on medium heat.
- Add the 1 tablespoon ghee to a hot pan and cook the diced onion till softened, about 10 to 20 minutes.
- Then add a little more ghee and fry the cumin seeds till they are fragrant and crispy but not too dark, add this time add the chili powder and/or sliced jalapeno as well and cook for another minute.
- Then add the chopped stem parts of the washed greens, cook for a few minutes.
- In the mean time wash the roots, turnips or radish or a mix and cut into bit sized pieces, add to the pan and cook for another 5 to 8 minutes till softened.
- Wash the greens well and chop. Add the greens to the pan and cook for another 5 to 8 minutes, till they are wilted and somewhat softened. You may wish to cook longer to make them more tender as well. The radish and turnip greens and mustard greens may vary in cooking time based on their leaf size and hardiness.
- Add salt to taste or you may add a few dashes of coconut aminos. I noticed that the coconut aminos will give the dish a little salt and a touch of sweetness. It also seems to help cut out the sharpness specially if the turnips and mustard greens were the sharper variety! If you love the sharpness you may skip the Coconut aminos and just add the touch of salt.
Serve hot as a side dish to fish or your favorite main. Sometimes I put an egg on top the greens and roots and make a meal of it for breakfast or dinner!