A quick and flavorful sauté of turnip stems infused with garlic and brightened with fresh lemon juice.
11 minutes
A quick and flavorful sauté of turnip stems infused with garlic and brightened with fresh lemon juice.
teaspoons
teaspoons
Turnip Stems, thinly sliced
cups
teaspoons
each
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.
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.
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.
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.
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.
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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