Today: Amanda shows us how to make good use of turnip greens.
Since I did a pretty good job of annoying every living Spaniard with my post on tortilla, I thought it would be a good moment to welcome Italians into the conversation. I put turnip greens in my frittata (feel free to comment below). I add potatoes, too. And I fry my potatoes in the pan that I cook the frittata, which is actually a technique I borrowed from Spanish tortilla. Sorry, Italy! I also use cheese. Because I like it.
Other than being totally inauthentic, I promise you this frittata is a delicious way to use up young, fresh turnip greens, and it's an easy weeknight dinner (or lunch) to boot! Here's how to make it.
Assemble your ingredients -- just a few things: olive oil, nice, young turnip tops, Parmesan cheese, potatoes, garlic, and eggs, of course.
Begin by browning cubed (tiny, tiny cubes) potatoes and garlic in oil -- just enough to cover the base of your pan. Add some sliced turnip tops (I give you a specific measurement but a large handful or two will do).
Wilt the turnip greens. Whisk your eggs and season with salt and pepper.
Whisk them again -- this is my favorite part! Pour the eggs into the pan, covering the greens and potatoes.
Give the eggs a nice showering of Parmesan, and put it in the oven.
2 tablespoons olive oil
1 large or 2 small white potatoes, skin on and finely diced (no larger than 1/4-inch; 1 1/2 cups total)
1 garlic clove, smashed and chopped
1 to 2 bunches turnip greens, stems discarded and leaves sliced crosswise into 1/2-inch strips (you should have 4 cups loosely packed sliced greens)
8 eggs, lightly beaten
Coarsely ground black pepper
1/4 cup grated Parmesan cheese
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now