April 2, 2007


From the kitchen of Char Green, Tucson CSA member

1 bunch beautiful beets
1 bunch beautiful turnips
1 handsome onion
1 lovely clove garlic
triple s (serious salubrious splash) of olive oil
triple s of seasoned rice vinegar
sea salt TYT (to your taste)
1/2 stick butter

Cut tops off beets and turnips, set aside.
Peel and slice thinly and in bite-size pieces the beets, turnips and onions. Dice the garlic and throw all into a heavy pan with the olive oil. Saute until onions are transluscent.
Rince the greens and slice into one inch swaths and toss into the pan. Add the rice vinegar and salt and toss all until greens are coated and mixed thoroughly. Keep turning until the greens have cooked down a bit but not quite done.
Pat the butter and distribute evenly over the top.
Put on heavy lid and turn off the heat. Wait a few minutes for the butter to melt and the greens to finish cooking. Toss and serve.

2 Responses to “DOUBLE B NIPS”

  1. Melissa Martin Says:

    My husband and I both enjoyed this. It was an easy — and tasty — way to use up some leftover veggies!

  2. Lorraine Says:

    I have made this recipe twice, once with some Hakkurei turnips which I found stashed in an unlikely place in the fridge, and again with rutabaga substituted for the turnips. This is delicious! The greens combine with the thinly sliced beets and turnips in a very appealing way.

    It is also possible to reduce the olive oil and butter and still have a naturally sweet and tasty dish.

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