Turnip Greens Salad with Toasted Sunflower Seeds

1. 1

   Wash the turnip greens well to remove any dirt.

2. 2

   Cut in half so you have the thicker stem and the leaf separated.

3. 3

   Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec.

4. 4

   - 1 minute until bright green and just a little tender.

5. 5

   Remove from boiling water and dunk in cold water right away to stop the cooking.

6. 6

   Squeeze out the water from the cooled down greens.

7. 7

   Cut into 1 or 2 cm pieces.

8. 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).

9. 9

   Next toast the sunflower seeds!

10. 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.

11. 11

    Be careful not to burn - they can toast quickly!

12. 12

    With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.

13. 13

    Put the sunflower seeds into the bowl with the greens and toss to mix.

14. 14

    Add 1 tsp sugar and 1 tsp soy sauce.

15. 15

    Toss and taste.

16. 16

    Add a little more soy sauce (or salt) if needed.

17. 17

    If you have a yuzu or lemon, you can try adding some of the zest into the greens too!

* Per serving · 4 servings · Values may vary.