Orange-scented turnips and greens
If you can't find turnips with the greens still attached, use 1 1/2 pounds turnip roots and 1 pound turnip, beet, collard, or mustard greens for this recipe. Whichever greens you choose, you'll love how these turnips are baked until they're super-tender, then flavored with garlic, honey, balsamic vinegar, and surprisingly, a touch of orange zest. They're an easy-to-make side dish that pairs well with any entrée.
2½ pound(s), (3 large) with greens attached
4 medium clove(s), thinly sliced
White balsamic vinegar
1 tsp, grated
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
- Peel turnips and cut into 3/4-inch cubes. Place turnips in medium bowl; drizzle with 1 teaspoon of oil and toss to coat. Transfer to prepared baking sheet and spread in single layer. (Set bowl aside.) Bake, stirring once, until tender, 25–30 minutes.
- Meanwhile, remove and discard stems from turnip greens and coarsely chop leaves. Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until garlic just begins to turn golden, about 2 minutes. Add half of turnip greens and cook, stirring constantly, until wilted. Add remaining turnip greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in vinegar and 1/4 teaspoon of salt.
- Return turnips to reserved bowl; add honey, orange zest, and remaining 1/4 teaspoon salt and toss to coat. Spoon turnip greens onto serving platter, top with turnips, and serve at once.
- Per serving: 1 cup