• 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup pitted kalamata olives

  2. 1 navel orange, plus

  3. 1/4 cup fresh orange juice

  4. 2 pounds young turnips and their greens-turnips halved, greens stemmed and chopped

  5. 3 tablespoons extra-virgin olive oil

  6. 1 medium onion, thinly sliced

  7. 1 garlic clove, minced

  8. 1/2 cup water

  9. Salt and freshly ground pepper

  10. 2 ounces baby spinach (2 cups)

  11. 2 tablespoons chopped hazelnuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.

  2. On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.

  3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.

  4. Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.

  5. Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.


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