Turnip Greens Salad With Toasted Sunflower Seeds Recipe by Sachiko
Cooking Instructions 15 mins 1 Wash the turnip greens well to remove any dirt. Cut in half so you have the thicker stem and the leaf separated. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec. - 1 minute until bright green and just a little tender. Remove from boiling water and dunk in cold water right away to stop the cooking. 2 Squeeze out the water from the cooled down greens. Cut into 1 or 2 cm pieces. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later). 3 Next toast the sunflower seeds! In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color. Be careful not to burn - they can toast quickly! 4 With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder. 5 Put the sunflower seeds into the bowl with the greens and toss to mix. Add 1 tsp sugar and 1 tsp soy sauce. Toss and taste. Add a little more soy sauce (or salt) if needed. 6 If you have a yuzu or lemon, you can try adding some of the zest into the greens too! 1 Wash the turnip greens well to remove any dirt. Cut in half so you have the thicker stem and the leaf separated. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec. - 1 minute until bright green and just a little tender. Remove from boiling water and dunk in cold water right away to stop the cooking. 1 Wash the turnip greens well to remove any dirt. Cut in half so you have the thicker stem and the leaf separated. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec. - 1 minute until bright green and just a little tender. Remove from boiling water and dunk in cold water right away to stop the cooking. 2 Squeeze out the water from the cooled down greens. Cut into 1 or 2 cm pieces. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later). 2 Squeeze out the water from the cooled down greens. Cut into 1 or 2 cm pieces. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later). 3 Next toast the sunflower seeds! In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color. Be careful not to burn - they can toast quickly! 3 Next toast the sunflower seeds! In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color. Be careful not to burn - they can toast quickly! 4 With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder. 4 With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder. 5 Put the sunflower seeds into the bowl with the greens and toss to mix. Add 1 tsp sugar and 1 tsp soy sauce. Toss and taste. Add a little more soy sauce (or salt) if needed. 5 Put the sunflower seeds into the bowl with the greens and toss to mix. Add 1 tsp sugar and 1 tsp soy sauce. Toss and taste. Add a little more soy sauce (or salt) if needed. 6 If you have a yuzu or lemon, you can try adding some of the zest into the greens too! 6 If you have a yuzu or lemon, you can try adding some of the zest into the greens too! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls No Bake Chocolate Covered Peanut Butter Balls Cinnamon Pecan Pie Southern Style Thanksgiving Deviled Eggs! Slow Cooker Italian Stuffed Meatballs Cauliflower & cheese bake No Bake Chocolate Covered Peanut Butter Balls Cinnamon Pecan Pie Southern Style Thanksgiving Deviled Eggs! Slow Cooker Italian Stuffed Meatballs Cauliflower & cheese bake Salmon with Honey Mustard Glaze Whole cranberry sauce Classic Cold Day Corned Beef Dinner Herbed New Potatoes Lemon Meringue Pie Filling No Bake Chocolate Covered Peanut Butter Balls Home Made Ranch Recipe Fall Pumpkin Chai Latte Mojo's Nutella Cookies Curried Cranberry Sauce Salmon with Honey Mustard Glaze Whole cranberry sauce Classic Cold Day Corned Beef Dinner Herbed New Potatoes Lemon Meringue Pie Filling No Bake Chocolate Covered Peanut Butter Balls Home Made Ranch Recipe Fall Pumpkin Chai Latte Mojo's Nutella Cookies Curried Cranberry Sauce