Here’s classic Southern dish that gets a Hipcooks makeover! We roast the turnips in the oven until they’re sweet and golden brown, and we leave the greens raw. The trick is to cut them in an ultra-fine chiffonade. Mix them with the warm turnips and you’ll have a dish that’s as healthy as it is delicious.
Turn the whole thing into a meal by adding a fried or poached egg on top. Heavenly.
a very healthy Southern-style pat of butter, about 4 tablespoons
2 pounds firm turnips, peeled and cut into pretty wedges
1 bunch scallions, chopped
½ teaspoon cayenne pepper
1 leafy bunch collard greens, trimmed and cut into chiffonade
The Hipcooks trinity: juice of a lemon, a swirl of olive oil, and Maldon salt
Roast the turnips:
Preheat the oven to 375°F.
Melt the butter in a big skillet over medium heat. Add the turnips, tossing a few times to coat the turnips nicely in butter. Add plenty of salt and freshly ground pepper. If you like them a bit spicy (as we do), stire in the cayenne. Cook until the turnips are just beginning to brown, then scatter over the scallions and transfer to the oven to finish cooking until the turnips are tender, about 15 minutes (depending on the thickness of your wedges.)
Prepare the salad:
Massage the greens with the Trinity. As you do this, the greens will tenderize, absorb the dressing and turn bright green. Taste, adjust seasoning until it sings.
Combine the greens with the warm turnips and serve right away.