Turnips and Broccoli Rabe with Parsley
- 4 medium turnips (about 1 14 pounds)
- 3/4 lb. turnip greens
- 3 bunch broccoli rabe (2 pounds)
- 4 tbsp. olive oil
- 3 large garlic cloves
- 1/4 c. Chopped flat-leaf parsley
- 1 tsp. ground fennel seeds
- 1 tsp. Sea salt
- 1/4 tsp. Freshly ground pepper
- Bring a pot of salted water to a boil.
- Cut each turnip into 4 wedges and add to boiling water; cook until just tender, about 10 minutes; drain.
- When turnips are cool enough to handle, peel and coarsely chop.
- Bring a second pot of salted water to a boil.
- Add turnip greens and cook until just tender, about 5 minutes.
- Remove with a slotted spoon to a colander and let drain.
- Repeat with broccoli rabe.
- Reserve 1/2 cup cooking liquid.
- Let greens cool and then roughly chop.
- In a large, deep skillet, heat 4 tablespoons olive oil over medium heat.
- Add garlic, parsley, and ground fennel seeds.
- Cook, stirring constantly, until garlic begins to brown, about 30 seconds.
- Add turnips, greens, salt, and pepper.
- Cook, stirring frequently, until greens are tender and begin to stick to skillet, about 10 minutes.
- Add some reserved cooking liquid to moisten.
- Turn heat to low and let stand 2 minutes.
- Drizzle with additional olive oil if desired.
- Turn greens out onto a platter to serve.
turnip greens, broccoli rabe, olive oil, garlic, flatleaf parsley, ground fennel seeds, salt, freshly ground pepper
Taken from www.delish.com/recipefinder/turnips-broccoli-rabe-vegetable-recipes (may not work)