Spicy Turnips & Greens

© Lissa Hahn

Serves 6

4 tablespoons butter
1 pound firm turnips (about 1 large or 2 small turnips), cubed
1 bunch scallions, chopped
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon salt
2 bunches collard greens, trimmed and cut into chiffonade
The Hipcooks Trinity: Maldon salt, freshly squeezed lemon juice, olive oil


For the turnips:

Melt the butter in a big skillet over medium heat. Add the cubed turnips, most of the scallions (save a little for garnishing), ½ teaspoon salt, black pepper, cayenne pepper and toss everything really well with the hot butter. Cook for a few minutes on medium heat until the onions are nice and translucent and the whole thing is fragrant. Reduce the heat, cover and cook until the turnips are tender – maybe half an hour. Stir the mixture from time to time to keep it from sticking.


For the collard green salad:

Slice up the greens and massage them with a smattering of salt, a swirl of olive oil and a dash of lemon until they are slightly bruised and bright green. Taste, adjust seasoning and sing! Super yummy topped with spicy warm turnips, also great under a Cajun spiced fried or poached egg, just sayin’…

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