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.  😉