Turnip greens… Bite the seasons!

March 10th, 2013 § 0 comments

Turnip greens

Last week, I had stocked my kitchen with all the early spring greens I could find at the market to test recipes for my Spring cooking workshop on 20 March and for this post*: Turnip greens, belgian endive, leeks, radishes and rhubarb… A real spring burst in the kitchen!

That was just before our Petit Tom turned into a sad and feverish ‘petit pain au raisins’ (damn chicken pox!) that called for all our attention and energy this week. TLC – Tender Caring Love – as our family doctor says is the main medicine in this situation. We were glad for all these vitamins and fresh greens in the house but I didn’t get to do much recipe testing…

Le ‘petit pain au raisins’ got a bit better on friday and I abused of his naptime to do a quick photoshoot and have a quiet solo lunch: a sort of Spring take on one of my favorite Dutch lunchfare, ‘Uitsmijter’ (egg sunny side up on toast usually served with
ham and/or melted cheese – literally, uitsmijter means ‘bouncer’ :-)) – with sauteed turnip greens and parmeggiano shavings.
My little bite of spring this week!

turnip tops & egg sunny side up

Turnip greens, ‘raapstelen’ in Dutch, are the first delicate spring greens that pop out on the market stalls while the spring has yet to settle. On this side of Europe, you can find turnip greens from about mid february to may (or until september when grown in full ground). They are rich in iron and vitamin C.

Unlike what you could think from their name, turnip greens are grown for themselves, but you can also recycle the actual greens from radishes and young turnips. They are usually less delicate, but at least as tasty.

Turnip greens only need minutes to be cooked, quickly sauteed or steamed and they are delicious raw as well. I love them as a light creamy soup, in risottos or raw in a Dutch Stamppot or to garnish a sandwich. Not much to do to prep them: wash them well in lots of water to remove any sand, discard the damaged leaves and cut off the root part.

Egg sunny side up with turnip greens

Raapstelen uitsmijter

Per person
Prep 5 min cook 5 min @ 150°C

. 1 or 2 farm eggs
. 1 thick slice of your favorite bread
. 1 small handful turnip greens
. 1 knob of butter or 1 Tsp olive oil
. 1 ts Parmeggiano shavings
. sea salt and pepper to taste

. In a non stick pan, pan fry the turnip greens with butter/olive oil for a couple of minutes. Season to taste.

. Break the egg on top of the turnip greens and cook the egg sunny side up for a couple more minutes. Season to taste with sea salt and freshly ground pepper.

. In the mean time, lightly toast the bread slice. Butter your bread to your liking. Top with the egg and turnip greens and generously sprinkle with parmeggiano shavings. Serve immediately

Bon appétit!

raapstelen and crushed quail egg

* Bite the seasons: you know I’m always preaching about seasonal vegetables and fruit. In this new series of posts, I’ll introduce my favorite seasonal vegetables and fruits, month by month, with a little info and a tasty recipe of course! For more seasonal tips, check the links under ‘Eat green… Eat seasonal in the right sidebar.
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