1 Large Bunch Turnips (about 1 ½ pounds) – beets can be substituted, see note
1 pound greens (kale, mustard, chard, beet) cleaned, trimmed, and coarsely chopped 1
tablespoon olive oil, divided
1 teaspoon Kosher Salt, divided
½ cup stout beer (such as Guinness)
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1 tablespoon butter
Ground Black Pepper
Preheat oven to 425 degrees. Trim the greens and stems from the turnips. Scrub the turnips under running water to remove dirt and grit. Cut the turnips into halves or quarters if they are large.
Wash the turnip greens to remove all dirt and grit. Coarsely chop the turnip greens and set aside.
Place the turnips on a parchment lined sheet pan and coat with half of the olive oil and half of the kosher salt.
Place the turnips in the preheated oven and roast for 15-20 minutes or until they are tender, lightly browned, and caramelized.
Remove the turnips from the oven.
While the turnips are roasting, heat the remaining olive oil in a large skillet over medium heat.
Add the reserved turnip greens and cleaned chopped greens.
Sauté the greens in the skillet, turning often, until they begin to wilt and soften. Reduce the heat to low and simmer the greens until they are tender. The amount of time needed to braise the greens will depend on the type of greens being used.
Remove the greens from the skillet and place on a platter or in a serving bowl.
Drain any residual liquid in the pan and return the skillet to the heat.
Increase the heat to high and add the Guinness, vinegar, and sugar to the pan.
Bring the mixture to a boil and simmer until it begins to thicken and form a glaze (about 3-4 minutes).
Remove the pan from the heat and stir in the butter.
Add the roasted turnips to the pan and toss them in the glaze. Pour the turnips and any glaze in the pan over the greens.
Season with freshly ground black pepper and serve.
Note: If using beets and they are large, roast whole then use a paper or kitchen towel to rub the skins off the beets. Whole Beet Thins could be used as well.
Shared with Honest Eats Farm by: Chef Rebecca Wauldron