Turnip Greens Salad with Toasted Sunflower Seeds

• 1 large bunch turnip greens, spinach komatsuna or other asian greens
• 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
• 1/4 tsp salt + more if needed
• 1 tsp sugar
• 1-1 1/2 tsp soy sauce
• 1 tsp yuzu or lemon zest

1. Wash the turnip greens well to remove any dirt.
2. Cut in half so you have the thicker stem and the leaf separated.
3. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec.
4. - 1 minute until bright green and just a little tender.
5. Remove from boiling water and dunk in cold water right away to stop the cooking.
6. Squeeze out the water from the cooled down greens.
7. Cut into 1 or 2 cm pieces.
8. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later).
9. Next toast the sunflower seeds!
10. In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color.
11. Be careful not to burn - they can toast quickly!
12. With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.
13. Put the sunflower seeds into the bowl with the greens and toss to mix.
14. Add 1 tsp sugar and 1 tsp soy sauce.
15. Toss and taste.
16. Add a little more soy sauce (or salt) if needed.
17. If you have a yuzu or lemon, you can try adding some of the zest into the greens too!

turnip greens, sunflower seeds, salt , sugar, soy sauce, yuzu

Taken from cookpad.com/us/recipes/321149-turnip-greens-salad-with-toasted-sunflower-seeds (may not work)