The turnips in recipes can be replaced in most leafy vegetables. But I often exchange them with spinach. If you go to get a more beautiful and tasty dish, I use turnips. If you think light and fresh, I use spinach.
Course: Appetizers & Sides
Author: Cynthia Rusincovitch
Ingredients
- 1 large bunch kale, washed and coarsely chopped Dinosaur kale is my favorite
- 2-3 tablespoons coconut oil or olive oil
- 1/2 tsp crushed red pepper flakes more or less to taste
- 2 cloves garlic, minced
- 2-3 shallots, sliced into rings
- 1/2 cup chicken or vegetable stock
- kosher salt and black pepper to taste
Instructions
- The coconut oil is heated in a large skillet. Add the leeks and allow to cook for 2-3 minutes or until they become transparent. Add garlic and red pepper flakes and cook for 1 minute, stirring often to prevent combustion.
- Add turnip, broth, salt and pepper, mix well. Cover and cook for 5 minutes, and occasionally tossed. Remove the lid and continue cooking until most of the broth is cooked. Service is hot and enjoy!
To get the full recipe visit original recipe: mynourishedhome
Sorry to make you click a link for the recipe, but know I’m grateful for you.
