Pan-Roasted Turnips and Greens with Garlic Breadcrumbs
Serves 4 as a side dish
2 tablespoons butter, divided
1 large garlic clove
Chili flake, to taste
½ cup bread crumbs (preferably from day old bread)
Salt and freshly ground black pepper, to taste.
2 bunches turnips with greens
- Make the breadcrumbs: Heat a skillet over medium-high flame and melt 1 tablespoon butter. Add the garlic clove and chili flake, sauté until they just start to turn color and add the bread crumbs. Toast until golden brown, season with salt and freshly ground black pepper, set aside.
- Separate the greens from the turnips and wash both well. Dry the greens. Peel the turnips and chop into chunks. Slice the greens into ribbons. Heat a cast iron pan over medium-high heat and melt the remaining butter. Add the turnips and let cook on one side until they begin to caramelize, do not stir them. Once they turn golden brown, give the pan a shake so they turn onto another side and repeat until all sides are caramelized. Add the greens and sauté until they are wilted. Squeeze in the lemon, toss, add the bread crumbs and toss once more. Taste and re-season as needed. Serve immediately.