| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 85 | 6g | 1g | 8g |
| sugars | fibre | protein | salt |
| 3g | 3g | 2g | 0.3g |
I’ve always felt a deep connection to the Earth’s natural bounty, and this Turnip Greens Stir Fry is a recipe that embodies that connection perfectly. Growing up in Portland, Maine, it’s no secret that I have a soft spot for New England seafood. However, as a mother raising two wonderful daughters, Erin and Samantha, I’ve learned the importance of incorporating more vegetable-based dishes into our meals. This stir fry is not only vibrant with colors but also bursting with flavors that even my picky eaters can’t resist.
A Nutrient-Rich Powerhouse
Turnip greens are often overlooked, but they are truly a nutritional powerhouse. Packed with antioxidants, vitamins A and C, and calcium, these leafy greens support a healthy immune system and strong bones. Olive oil, which is used in this recipe, brings heart-healthy fats to the table, while garlic and onions provide anti-inflammatory benefits. What’s not to love when a dish is as nutritious as it is delicious?
Easy to Pair, Easy to Love
The beauty of this Turnip Greens Stir Fry is its versatility. It’s similar in preparation to a classic Asian-style stir fry, yet it offers a unique twist with the inclusion of turnip greens. You can serve it alongside grilled chicken, tofu, or even a hearty fish like salmon. And if you’re looking for complementary dishes, consider a simple quinoa salad or some freshly baked whole grain bread. The brightness of the lemon wedges at the end ties the whole meal together and makes it pop.
This recipe is not just a meal; it’s an experience. The crisp bell peppers, sweet cherry tomatoes, and the kick from the red pepper flakes combine to tantalize your taste buds. The soy sauce and apple cider vinegar bring a harmonious balance of umami and acidity that coats the greens beautifully. It’s a medley that sings the delightful tune of both simplicity and sophistication.
So next time you’re at the farmers’ market or grocery store, grab some fresh turnip greens and give this recipe a try. Your body will thank you, and your taste buds will be in for a delightful surprise. Cooking it reminds me of how we can transform humble ingredients into something truly memorable and special.
Happy cooking!
What You’ll Need
- 1 pound turnip greens, washed and chopped
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1 lemon, cut into wedges (for serving)
Method
Step One
Heat the olive oil in a large skillet or wok over medium heat.
Step Two
Add the thinly sliced onion and cook until it becomes translucent, about 3-4 minutes.
Step Three
Stir in the minced garlic and cook for another 1 minute until fragrant.
Step Four
Add the sliced red and yellow bell peppers to the skillet and cook for about 5 minutes, or until they start to soften.
Step Five
Toss in the chopped turnip greens and cook, stirring occasionally, until they are wilted and tender, about 7-10 minutes.
Step Six
Mix in the halved cherry tomatoes, red pepper flakes, soy sauce, and apple cider vinegar. Cook for an additional 3-4 minutes to allow the flavors to meld.
Step Seven
Season with salt and pepper to taste.
Step Eight
Remove from heat and stir in the chopped fresh parsley and green onions.
Step Nine
Serve the turnip greens stir fry with lemon wedges on the side for an added burst of freshness. Enjoy!
