Curried Turnip Greens with Root Vegetables

It’s GREENS season! I was happy to see my local farmer’s table at the market today piled high with Turnip greens, Collard Greens, and some mustard greens, in addition to the last of the summer veggies. “I love winter farming!” He said, “I love greens, and there are no bugs to worry about in winter!”. Farming in GA is pretty awesome that way, they grow year round here, they even tent some of their fields and grow tomatoes in the coldest months! My little tomato plants are still putting out fruit, but the shorter days are having an effect on how long they take to ripen. We still have bell peppers too! It’s only JUST starting to cool off here.

Here’s a recipe to celebrate the arrival of the cooler weather!
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Turnip Greens and Root Vegetable Curry
This is adapted from a Vegetarian Times recipe. Serves 4, ready in 30 minutes if you use white rice.

  • 2 cloves of garlic, chopped
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 small sweet potatoes, peeled and diced
  • 1 cup chopped turnips, peeled and diced
  • 1/2 inch fresh ginger root, grated
  • 1 1/2c vegetable broth, or 1 cup broth 1/2c apple cider
  • 1 1/2tsp red curry powder (if you don’t have red, you can use yellow)
  • 1 tsp turmeric
  • 1/2 lb turnip greens (or greens of your choice) roughly chopped
  • 2 tsp corn starch or 1 TBSP arrowroot powder mixed in 2TBSP water
  • 2 tsp brown sugar (optional, omit if you added cider to the broth)
  • salt and pepper
  • White or brown rice for serving.

  1. Prepare your greens. Mine came straight out of the field, so I broke of the turnip roots, soaked the leaves in a sink full of cold water and a few splashes of white vinegar, then stripped the leaves off the stems, reserving most of the stems to make veggie stock. I then emptied the sink and refilled it, and soaked the leaves again to remove the last bit of grit and tore them into pieces.
  2. *When you chop your veggies, chop your garlic first and allow it to sit to let it release the enzyme alliinase, which is the cancer-and-virus-fighting goodness.
  3. In large saucepan or dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until onion is soft, 5 minutes. Add the garlic and the ginger and cook 1 minute. Add carrots, turnips, sweet potato and vegetable stock/cider and a few pinches of salt. Cover and simmer until carrots and turnips are just tender, 7-10 minutes.
  4. Stir in curry powder. Add dissolved arrowroot or corn starch and simmer until sauce begins to thicken. Add turnip greens, and cook until greens are bright and tender, 5 minutes. Serve warm over white or brown rice.

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