(Raw) Marinated Turnip Greens

Raw Marinated Turnip Greens

Raw Marinated Turnip Greens

I’m eating raw this week with my roommates, a prospect that has had me at a bit of a loss. It’s hard for me to notcook things! Out or necessity, I’ve been combing the blog world for decent raw recipes that fit my abundant weekly CSA. This week we got so many darn turnip greens. Now, I hadn’t ever eaten a turnip before last week’s CSA, and the prospect of eating them raw had me a bit nervous. But this recipe (a combination of many online suggestions) turned out really delicious! My sister had a good laugh about me “massaging” greens, but if you’re not going to cook them it really does work to quickly soften and wilt them!

(Raw) Marinated Turnip Greens
serves 4

1 bunch turnip greens (about 6 cups chopped)
1/4 c. soy sauce
2 Tbs. olive oil
1/4 c. sliced sun-dried tomatoes (oil packed)
1.4 c. sliced kalamata olives
2 cloves garlic, finely chopped
1/4 red onion, finely chopped
1 tsp. sea salt
1 tsp. red pepper flakes
generous fresh black pepper

Mix all the marinade ingredients and a large bowl. Remove any hard stems from the turnip greens, then “roll” the leaves, cigar-like, before slicing into strips. Add the greens to the marinade and “massage” or knead them a bit until they are well coated and wilt. Allow to marinate for at least 30 minutes – the longer they sit the better the flavor!

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7 thoughts on “(Raw) Marinated Turnip Greens

  1. Wilma

    I also found some turnip greens in my CSA share and wasn’t sure what to do with them. Even after sauteeing them up and adding lots of seasonings it still tasted like weeds. Maybe I’ll have to try this next time. (Would it also work with beet and radish greens?)

    Reply
  2. Erin

    I’m sure that it would! In fact, I think I threw some extra radish greens into the mix last night. I also really like radish greens cooked simply, with just butter and maybe a bit of green onion, and slivered radish. Try it on toast!

    Reply
  3. Pingback: Sprouted Chickpea, Greens and Pesto Salad « Veggicurious

  4. Pingback: 2011 Week 2 – It’s going to be a great summer!!! « nw_recipes

  5. Victoria

    I made this with the greens from a bunch of baby 1 1/2″ turnips and it was unbelievably good! If you’re buying greens that aren’t attached to the turnips, choose smaller greens because they are less bitter.

    Reply
  6. Pingback: You know that thing with massaged kale? It works with collard greens, too. - Real Cheap Food

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