Weeknights can be hectic, so I take as many shortcuts and quick fixes as I can when it comes to meal time. In my house, turnip greens and smashed turnips are a hit. Not only are they delicious and nutritious, but they are a One Stop Shop when it comes to side dishes…which makes that hit a homerun!
Smashed Turnip & Turnip Greens
- 2 bunches of turnips, greens still attached
- 1-1½ cups grated sharp cheddar cheese
- ¼ cup milk, or until right consistency
- 2 tablespoons olive oil
- salt, pepper, onion powder, garlic powder, to taste
- splash of vinegar, optional
Cut the greens off of the turnip roots. Set aside for later. Peel the turnips, then dice. In a pot of salted water, boil the turnips until soft. Drain, then return to pot. Add milk, cheese, salt, and pepper. With a potato masher or large fork, smash the turnips until well blended and mostly smooth. There will still be some smaller chunks, but that’s okay.
In a sauté pan, heat olive oil. Rinse and rough chop the turnip green leaves 1-2 inches from the root end. Throw away those last pieces. With the remaining greens, you can trim the stems away or leave them intact; it’s up to you. Sauté with salt, pepper, garlic and onion powders until soft. If the greens get too dry and hot, you can add a little water to the pan. When they are completely softened, you can add the vinegar of your choice. Sometimes I use balsamic, sometimes apple cider. It just depends on your preference.
And just like that, you’ve got two side dishes that pair beautifully with anything from a hunk of steak to some fried chicken. And you can still get the kids into bed on time. 😉