Roasted Turnips and Greens Recipe

Name: Roasted Turnips and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pitted kalamata olives; 1 navel orange, plus 1/4 cup fresh orange juice; 2 pounds young turnips and their greensturnips halved, greens stemmed and chopped; 3 tablespoons extra-virgin olive oil; 1 medium onion, thinly sliced; 1 garlic clove, minced; 1/2 cup water; Salt and freshly ground pepper; 2 ounces baby spinach (2 cups); 2 tablespoons chopped hazelnuts

Servings: persons

1/4 cup pitted kalamata olives
1 navel orange, plus 1/4 cup fresh orange juice
2 pounds young turnips and their greensturnips halved, greens stemmed and chopped
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1/2 cup water
Salt and freshly ground pepper
2 ounces baby spinach (2 cups)
2 tablespoons chopped hazelnuts

1
Preheat the oven to 400.
2
In a mini food processor, puree the olives; transfer to a bowl.
3
Using a sharp knife, peel the orange, removing all of the bitter white pith.
4
Working over another bowl, cut in between the membranes to release the sections.
5
On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil.
6
Roast for 20 minutes, until almost tender.
7
Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil.
8
Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes.
9
Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes.
10
Season with salt and pepper.
11
Pour the orange juice over the turnips.
12
Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
13
Add the spinach to the greens; toss until wilted.
14
Drizzle the pureed olives onto a platter.
15
Top with the turnips, greens, orange sections and hazelnuts.
16
Serve hot or warm.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup pitted kalamata olives, 1 navel orange, plus 1/4 cup fresh orange juice, 2 pounds young turnips and their greensturnips halved, greens stemmed and chopped, 3 tablespoons extra-virgin olive oil, and more.

Yes, Roasted Turnips and Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Turnips and Greens

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