Recipe courtesy of Mary Sue Milliken and Susan Feniger

Turnip Greens and Potatoes with Dressing

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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Ingredients

1/3 cup extra virgin olive oil

2 tablespoons sherry vinegar

Juice of 1/2 lemon

2 cloves garlic, pureed with salt

1/2 teaspoon paprika

Salt and freshly ground black pepper

1 pound new or red waxy potatoes, scrubbed clean

1 tablespoon olive oil

1 pound turnip green leaves, washed

Directions

  1. In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside. 
  2. Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly. 
  3. Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat. 
  4. Serve warm or room temperature.