Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Turnip Greens and Potatoes with Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 412
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
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
- In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
- 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.
- 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.
- Serve warm or room temperature.