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1
Wash the turnip greens well to remove any dirt.
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2
Cut in half so you have the thicker stem and the leaf separated.
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3
Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec.
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4
- 1 minute until bright green and just a little tender.
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5
Remove from boiling water and dunk in cold water right away to stop the cooking.
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6
Squeeze out the water from the cooled down greens.
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7
Cut into 1 or 2 cm pieces.
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8
Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later).
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9
Next toast the sunflower seeds!
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10
In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color.
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11
Be careful not to burn - they can toast quickly!
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12
With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.
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13
Put the sunflower seeds into the bowl with the greens and toss to mix.
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14
Add 1 tsp sugar and 1 tsp soy sauce.
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15
Toss and taste.
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16
Add a little more soy sauce (or salt) if needed.
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17
If you have a yuzu or lemon, you can try adding some of the zest into the greens too!
