Japanese kale is a popular variety at farmers’ markets. They are small, round, white and somewhat similar to radishes. They have a mild, sweet, and earthy kale flavor and are usually sold with the attached green, which we use in this recipe from root to stem.
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Preparation: 15-20 minutes
Cooking: 8-10 minutes
- 1 handful of small Japanese turnip with greens
- 3 finely chopped garlic cloves
- 1/2 to 3/4 teaspoon kosher salt, to taste
- 8 toasted walnuts
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried red pepper flakes, to taste
- Peel the turnip and cut the leaves from the base of the stem. Cut the turnip bulbs in half or quarter so that all the pieces are about the same size. Wash and dry the green turnip leaves
- On a cutting board, chop the garlic with ½ teaspoon salt. Then add the walnuts to the garlic mixture and chop finely. Lay green kale leaves on top of the garlic and walnut mixture and chop finely (you’re making quick turnip pesto).
- In a medium skillet over medium heat, add the olive oil and turnip onions, and sauté until lightly golden brown and crisp, stirring halfway through the cooking time, 6 to 8 minutes. Add pesto and kale mixture, stirring until smooth, and season to taste with salt, pepper, and red pepper flakes, if desired. Sautee for another minute.
Nutritional information (per serving)
Makes: 4 servings
Serving size = 1/2 cup
Total Fiber: 0.9g
Soluble fiber: 0.3 g
Protein: 1.5 grams
Total Fat: 12.3g
Saturated fat: 1.5 grams
Healthy fats: 10.5 grams
Carbs: 2.9 grams
Sugar: 0.8 grams
Added sugar: 0 g
Sodium: 131 mg
Potassium: 75 mg
Magnesium: 15 mg
Calcium: 17 mg
– From the book What to Eat When Cooking by Michael F..