Wednesday, July 6, 2011

Turnip Greens and Radish Greens with Garlic and Lemon

Oftentimes, greens recipes are interchangeable, meaning that you can substitute a different type of green leafy vegetable and the recipe will still turn out well. In fact, most of the sautéed greens recipes I've made so far are just slight variations on the basic but tasty greens-cooked-in-oil recipe. Here's one variation:

Turnip greens
Radish greens
Olive oil (a couple tablespoons)
Freshly pressed garlic (a couple cloves)
Lemon juice
Coarse salt

Put the olive oil in a large skillet. Add the garlic while the skillet is still cold, and cook over medium-high heat until garlic is slightly brown. Add the greens. Toss and stir for about a minute until greens are cooked but still bright green. Remove from skillet immediately. Add lemon juice and salt to taste.

This reminded both me and Steve of a dish we used to eat at our favorite Chicagoland Chinese restaurant, Fabulous Noodles. In English, the servers called it water spinach. I know how to say the Chinese name (with poor intonation, I'm sure), but I'm not going to attempt to type it. Anyway, this tasted very much like it, and that's a good thing.

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