| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Juice of 1/2 lemon
- 2 cloves garlic, pureed with salt
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper
- 1 pound new or red waxy potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 pound turnip green leaves, washed
Instructions
- In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
- Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.
- Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.
- Serve warm or room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 214 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 412 mg |
Reviews
I made a few changes, but loved this recipe. I had never made turnip greens and didn’t want to make the traditional sauteed/braised style of greens. This recipe was what I needed and it was tasty! I added radishes and green onions to the veggies. For the dressing, I used balsamic vinegar (instead of the sherry vinegar and added a bit of vegan mayo and dijon mustard to recreate the summer picnic potato salad feeling. I will certainly make this one again.
Get fresh turnips with the greens and use the greens here.