You can pretty much throw anything into a hot pan that’s coated with a little olive oil and end up with a delicious meal. And that’s exactly what I did—off the cuff and in about 15 minutes total—to make lunch yesterday.
I had some turnips (with their completely edible greens) from the farmers’ market in my refrigerator, so I decided to sauté those and put them over whole wheat pasta.
As the water for the pasta was boiling, I washed and cut the turnips into bite-size pieces. In a cast iron pan coated with some olive oil, I let the turnips brown. After adding some slices of garlic to the turnips, I put the pasta into the boiling water.
When the garlic started to turn brown, I turned off the heat and added the turnip greens, which I had chopped into smaller pieces. There was enough residual heat in the pan to cook the delicate greens. I added some unrefined sea salt and fresh ground pepper for additional flavor and nutrition.
When the pasta was done, I put it in a bowl and topped it with the turnip and greens mixture. I grated some Parmigiano-Reggiano cheese on top, mixed everything together and thoroughly enjoyed my lunch, which took all of 15 minutes to make.
This is my favorite way to cook greens of about any kind. Mixing them with pasta is icing on the cake. :)
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