Turnip greens are great on their own, just be careful to wash them well as they can be sandy. Sauté them slowly in some olive oil with garlic and/or a splash of white wine or chicken stock. Here’s an interesting way to use the turnips:
- 1 pound turnips, sliced ¼” thick
- Olive oil for brushing the turnips
- Salt and pepper
- 2 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons finely chopped Italian parsley
- Zest of 1 lemon
Light a grill or heat a grill pan. Brush the turnips with 1 tablespoon of olive oil on both sides. Season with salt & pepper. Grill the turnips over moderately high heat until tender, about 2 minutes per side. Transfer to a serving platter.
Put the olive oil in a skillet over high heat. Add the garlic and cook until just sizzling. Reduce the heat to low and cook the garlic until golden, about 2 minutes. Be careful not to burn the garlic! Remove from heat, add the parsley and ½ teaspoon pepper. Spoon over the turnips, top with the lemon zest, serve and enjoy!
