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Crisp Lemon-Garlic Turnip Greens Sauté

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Pixicook editorial team

A quick and flavorful sauté of turnip stems infused with garlic and brightened with fresh lemon juice.

Ingredients for Crisp Lemon-Garlic Turnip Greens Sauté

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serves
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Minced Garlic

teaspoons

Turnip Stems, thinly sliced

cups

Kosher Salt

teaspoons

Lemon

each

How to Make Crisp Lemon-Garlic Turnip Greens Sauté

1. Warm the Olive Oil

Begin by warming 2 teaspoons of extra-virgin olive oil in a large skillet over medium heat. Add ½ teaspoon of minced garlic to the skillet, allowing it to cook for 2 to 3 minutes. As the garlic heats, it will release a wonderful fragrance, signaling that it's infusing the oil with its flavor.

2. Cook Turnip Stems

Next, incorporate 2 cups of thinly sliced turnip stems into the skillet, along with ⅛ teaspoon of kosher salt. Cook the turnip stems for about 3 minutes, stirring occasionally. You'll notice the stems becoming tender, which is the desired texture for this dish.

3. Finish with Lemon Juice

Taste the turnip stems and add a pinch more kosher salt if needed to enhance the flavor. Finally, squeeze the juice of ½ a large lemon over the cooked turnip stems, giving the dish a fresh and vibrant finish.

Pitfalls and tips

Selecting the Greens

Choose fresh, vibrant turnip greens with a bright green color and no signs of wilting. Younger greens tend to be more tender and less bitter than older, larger leaves. If the stems are thick, remove them, as they can be tough and fibrous.

Heat Control

Maintain medium-high heat when sautéing to cook the greens quickly and retain their bright color and nutrients. Adjust the heat to prevent burning the garlic or making the greens soggy.

Aromatics

Thinly slice the garlic rather than mincing it to achieve a crisp and golden texture without burning. Ensure your pan is at the correct temperature before adding the garlic for the best flavor.

Adding Flavor

Use fresh lemon juice liberally for bright acidity that balances the bitterness of the greens, and consider adding lemon zest for enhanced citrus notes without additional acidity.

Prepping the Greens

Rinse your greens thoroughly in cold water to remove any dirt or grit. Use a salad spinner to dry the greens well after washing. Excess water will prevent proper sautéing and may lead to steaming instead.

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