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What You Need:
(To Serve: 4)
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½ pound fresh mustard greens
3 medium-sized turnips (about ¾ pound), scraped, sliced into ¼-inch-thickrounds and cut into ¼-inchdice
1 tablespoon sugar
1 teaspoon salt
6 tablespoons vegetable oil
1½ cups finely chopped onion
1/8 teaspoon ground hot red pepper (cayenne)
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Translate this recipe:
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| How To Cook: |
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1. Wash the mustard greens under cold running water. With a small sharp knife, trim off any bruised or blemished spots and strip the leaves away from their stems.
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2. Drop the mustard greens into a small saucepan, add enough water to cover them, and bring to a boil over high heat. Cover the pan tightly, reduce the heat to low and simmer 5 to 10 minutes, or until the greens are wilted and soft. Drain them in a sieve or colander and set aside.
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3. Meanwhile, combine the turnips, sugar and salt in a separate small saucepan and pour in enough water to cover them by at least 1 inch.
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4. Bring to a boil over high heat, reduce the heat to low and simmer, partially covered, for about 10 minutes, or until the turnips are tender but still intact. Drain the turnips in a sieve or colander and reserve them.
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5. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.
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6. Add the reserved mustard greens and turnips and the cayenne and, stirring from time to time, simmer over low heat until the greens and turnips are heated through.
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7. Taste for seasoning and serve at once from a heated bowl.
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