This dish uses those nutrient packed greens off of the tops of your first-of-the-season fall turnips. Paired with the sweet juices of the last of your organic summer tomatoes, this dish is the perfect start to the fall season. For the best results, use tomato juice from fresh tomatoes. Blanch the skins off, de-seed and chop. Strain the liquid from the chopped tomato and use the fresh liquid for this dish. Save the chopped tomato for a fresh summer pasta.
1 bunch turnip greens and stems, washed
½ onion, diced
2 cloves garlic, sliced
1 baby sweet red pepper or ½ a red bell pepper, diced
1 cup tomato juice or puree
½ cup water
½ tsp cumin
½ tsp coriander
½ tsp paprika
½ tsp chili flakes
1 tbsp. soy sauce
1 tbsp. olive oil
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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