Instructions
Adapted from Kripalu Cookbook
Directions:
1. In a medium-sized saucepan with a steamer basket, steam the turnips in water, covered, until just tender, about 10 minutes or less. Remove and drain.
2. In a large skillet, heat the oil and saute the turnips and onions at high heat for 5 minutes, stirring frequently. Stir in the paprika, garlic, pepper, and salt, and saute on high for 5 minutes more, stirring often.
3. Add kale, chard and a small amount of water to the turnips. Cover and steam for 5 minutes. Uncover and cook on high heat until the water has evaporated. Add the vinegar and serve immediately. Serves 4
Ingredients
2 1/2 cups cubed turnips
2 tablespoons olive oil
2 1/2 cups sliced onions
1 teaspoon paprika
1 teaspoon diced garlic
1/4 teaspoon freshly ground pepper
1/2 teaspoon sea salt
4 cups stemmed and washed chopped kale
3 cups stemmed and washed chopped chard
1/2 cup water
1 tablespoon red wine vinegar