Warm Braised Greens with Tomato

October 06, 2021


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. 

Serves 2-4


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



  1. Separate the turnip greens from the stems, chop each into 1-inch pieces. 
  2. Heat olive oil in a saute pan on medium heat.
  3. When the oil is hot, cook the onion and garlic until translucent. 
  4. Add all of the dry spices and cook until fragrant, about 30 seconds. 
  5. Add the turnip stems and cook until beginning to soften, about 1 minute. 
  6. Add the turnip greens, and sweet bell pepper and stir.
  7. Add the tomato juice or puree, soy sauce, and water. 
  8. Bring to a boil and then turn on low to simmer. 
  9. Cook, covered, on low for 30 minutes until the leaves have become very soft and become velvety in the liquid. 
  10. Taste and adjust seasoning to your liking.
  11. Serve warm and enjoy!

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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