1 leek, coarsely diced1 Tbsp. ground coriander 1 tsp. paprika 4 to 8 baby turnips, chopped to bite-sized chunks olive oil 1 tsp. brown sugar 1 bunch chard or beet greens, leaves cut into 1” strips & stems diced 2 Tbsp. parsley, diced, optional
In large skillet, sauté leeks and chard/beet stems in olive oil over med. heat, 5-6 mins until soft. Stir in paprika and coriander, cook 1 min., then add turnips and sugar. Season to taste with salt and pepper. Cook over medium heat for 5 mins. Cover, reduce heat to low, and cook for 4-5 mins more or until turnips are tender. Add chard/beet leaves and parsley, if desired, and cook covered until chard/beet greens are wilted. Serve hot over brown rice or mashed sweet potatoes.
Adapted from recipe submitted by member Rachel Jackson, adapted from The Produce Bible by Leanne Kitchen