If you are reading the title of my recipe and thinking to yourself “Is this Nutmeg Nanny? Did I click on the wrong blog” I completely understand. I have been posting A LOT of green foods lately. I’m not sure what is wrong with me. I’m hoping to get out of that rut soon However, I have also decided to participate in a CSA this summer. So that means lots and lots of fresh vegetables that need to be prepared each and every week. Last week I was given Japanese turnips and komatsuna. Two things I have never cooked with in my life.
I called the farm and was told they both could be eaten raw or gently sautéed. I went the sautéed route and decided to throw them together. I found the turnips to have a slight cabbage heart taste, (the cabbage heart is the light part in the middle of the head of cabbage. Most people do not eat this part, I personally really like it) which is a bit peppery. However, the pepperiness mellows out after the sautéing. The komatsuna has a slightly bitter taste and has the texture of spinach. They seemed to pair quite lovely together. I know we enjoyed it….we ate the whole pan!
Sauteed Japanese Turnips and Komatsuna
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 bunch Japanese turnips – washed, stems removed, and cut into 1/2 inch thick slices
1 bunch komatsuna – washed and stems cut off
1/2 onion – diced
In a large sauté pan, over medium heat, heat a few drizzles of olive oil. Once hot, cook onion until they start to soften. Add turnips and cook until slightly brown and soft. Approximately 5-7 minutes. Once turnips reach desired doneness throw in komatsuna and sauté for about 2 minutes. Once the komatsuna is softened, flavor with salt and pepper, take of the heat and enjoy.