Chile-vinegar turnip greens from The Best of Cooking Light: Over 500 of Our All-Time Greatest Recipes by Cooking Light Magazine

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Notes about this recipe

  • Christine on May 16, 2016

    This was an easy, flavorful way to use up turnip greens from my weekly farm box, requiring only a few other pantry ingredients. I ate it for lunch over brown rice with a side salad. I didn't measure/weigh the greens which were from an average sized bunch of turnips, but in hindsight, I think it was less than the pound called for and I probably should have decreased the other ingredients as well. I used Sriracha sauce for the chile/garlic paste and the end result was pretty much at my limit for spiciness, so I would use a bit less next time. As with other cooking greens, this wilted and shrunk down rather a lot, as you would expect, so it doesn't make very many servings, even if served as a side dish as directed.

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