Turnips, Potatoes And Greens

1. 1

   Trim leaves and most of stems from the turnips and place in a bowl of water. Swish around to remove any sand or dirt from the leaves. Transfer the greens to a salad spinner and dry them. Set aside.

2. 2

   Rinse turnips (check the stems where sand collects) and cut into quarters. Slice potatoes into quarters about the same size as the turnips.

3. 3

   Fill a medium pot with water and kosher salt and bring to a boil. Add potatoes and turnips, Reduce heat to a rapid simmer and cook vegetables until tender, about 15 minutes. Drain.

4. 4

   In a medium skillet or cast iron pan, heat 1/2 teaspoon butter and 2 teaspoons olive oil over medium to medium high heat. Add sliced turnips and potatoes. Saute vegetables until crispy and browned. Transfer to a bowl.

5. 5

   Add remaining butter and olive oil to the pan. Add shallots and saute for 2-3 minutes until slightly tender. Add the greens and cook until just wilted. Add the potatoes back to the pan and toss to combine.

6. 6

   Season with salt and pepper to taste. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.