Curried Potatoes with Turnip Greens

1 bunch turnip greens - chopped

1 bottleneck onion - sliced  

½-1# Fingerling Potatoes cut into rounds or half rounds (your call as long as the size is similar so the cook time is the same)

2 Garlic Cloves minced

2-3 Peppers 

1 tsp Turmeric powder 

2 tsp curry powder

2 Tbsp coconut oil (can use any vegetable/cooking oil)

1 tsp Mustard seeds 

½-1 tsp dried chili flakes for heat 

Salt - to taste

Wash the turnip greens well and place them on a kitchen towel or stand the leaves in a bowl to drain the water off. Chop the leaves into thin strips.

Mince garlic and peppers together with dried chili flakes

In a large frying pan heat the oil and add garlic/pepper mixture and mustard seeds. Once aromatic, add the white onions, potato, turmeric and curry powder and add salt and sauté until onions becomes soft and translucent.

Cook with the lid off on medium heat until the potato gets cooked through, then toss in the greens and cover and cook until the leaves are tender. 

 Serve hot with rice

Braised Turnip Greens and Delicata Squash

2 tablespoons olive oil

½ small shallot, chopped

Kosher salt

1 clove garlic, smashed

1 tablespoon grated ginger

Freshly ground black pepper

1 bunch Turnip Greens, cleaned and chopped into bite size pieces (the skin is edible on these)

1 Delicata Squash, seeds removed and largely diced

2 tablespoons unsalted butter

Fresh lemon juice or hot sauce, optional

Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.

Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.

Lower the heat to medium-low, cover and cook until the collards are tender, about 5-8 minutes. Add the squash, cover and cook until tender, about 7 minutes.

Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice.

Braised Greens with Turnips, Kohlrabi, and Bacon

1 bunch of Chard or other quick cooking green, rough chopped

1 kohlrabi peeled and then medium diced

Turnips cut into half and then sliced into half moons

Turnip greens, Rough chopped

½lb bacon, diced

Salt and pepper to taste

Tapatio hot sauce (aka agua de vida)

Place diced bacon into pan and turn to medium heat. Slowly cook until bacon is starting to crisp then pull out and set aside. Add the diced kohlrabi to the pan and cook until it starts to brown a bit. Then add the sliced turnips. Continue cooking for about 3 minutes then add the turnip greens and swiss chard and cover. Cook until the greens are wilted and the moisture from the pan is almost evaporated then turn the heat off, Season with salt and pepper to taste then fold in the cooked bacon and serve. 

This dish will be best if you hit it with a couple of dashes of hot sauce. Ideally you want something that is more acidic than hot which is why we recommend Tapatio (optional).