Turnip Greens Chimichurri over Smashed Roasted Potatoes
By: Chef Yadira Garcia, Happy Healthy Latina
A good sauce has the ability to transform to any dish. Chimichurri is an herby Argentinian marinade. Typically used on meats but taste amazing on vegetables, any protein or a sandwich spread and dipping sauce. Usually based heavy on parsley it also lends well to other leafy greens. Instead of discarding the tops, we reap the benefits of the nutrient dense turnip greens with the intense bold flavor of chimichurri.
Ingredients:
½ Cup Extra Virgin Olive Oil
1 shallot minced
2-3 Tbsp Red Wine Vinegar
1 tbsp dried Oregano
4 garlic cloves
1 teaspoon Red Pepper Flakes (or a small red chili pepper, Jalapeno)
½ Bunch Parsley (Approx ½ Cup)
1 Bunch Turnip Greens (Approx ½ Cup)
Sea Salt and Pepper to taste
- Mix all ingredients together into a bowl. Ideally let it sit for 10 minutes before using so that all of the flavors combine with the oil.
- Chimichurri can sit anywhere from 2 hours up to 24 hours in the fridge, so it can be made ahead if needed.
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