CHARRED TURNIPS WITH APPLES, WILTED GREENS & PEPITAS
Ingredients:
1 bunch turnips with greens
1/2 cup pepitas
6 tablespoons olive oil, divided
Kosher salt
2 handfuls spinach (or more if you like)
Red pepper flakes, divided
2 tablespoons champagne vinegar, divided
1 apple, halved, cored, and sliced
1/2 small red onion, thinly sliced
1/4 cup cilantro, roughly chopped
Directions:
Remove the greens from your turnip, leaving a bit of stem attached to the turnips. Wash the greens in cold water to remove any grit. Leave in a colander to drain.
In a large heavy skillet (cast-iron is preferable), toast pepitas over medium heat until they brown and pop, about 7 minutes. Remove to a small bowl. Leave the skillet on medium.
Add 1 tablespoon olive oil to skillet followed by whole turnips. Sprinkle with salt and roast, turning them a few times, until lightly charred on most sides, about 10-12 minutes. Remove to a cutting board and allow to cool. Turn off your skillet.
While the skillet is still hot, add an additional tablespoon of olive oil followed by washed turnip greens, a couple handfuls of spinach, a pinch or two of salt, and a pinch of red pepper flakes. Saute quickly until wilted, 1-2 minutes. Place in a large bowl and drizzle with 1 tablespoon vinegar and 2 tablespoons olive oil. Toss gently, taste and adjust seasonings as you like.
Now that the turnips are cool enough to handle, halve, quarter or cut into 8 segments based on size. Add to the bowl with the wilted greens. Add apple, red onion, cilantro, remaining 2 tablespoons olive oil, remaining tablespoon vinegar, and another pinch of salt and red pepper flakes. Toss everything together and adjust seasonings as you like. You may want more salt or more heat.