turnip tops

So, this fabulous local farm provided some lovely salad turnips to me.  They're fine and all, but really excited me was cooking their greens.  Ever since falling madly in love with the Liberian national dish "potato greens" (it's actually sweet potato leaves), I look at the greens of root vegetables entirely differently.

I essentially did this and it turned out quite good but I'd say that the greens for one bunch make only enough for 2-3 people, not six.  And go lightly on the red pepper flakes.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion cut into wedges
• 1 pound turnip greens cleaned and chopped

• 1/4 cup water (or better: broth)
• pinch brown sugar
• 1/8 teaspoon red pepper flakes adjust to preference

Instructions

• Drizzle olive oil into skillet over medium heat.
• Add onion and cook until just tender, about 3 minutes. Then add 1/2 of turnip greens. Allow to cook down and add the remainder of the greens.
• Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.  Cook 15 minutes or so until the texture and taste you want.