Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, turnip greens salad with toasted sunflower seeds. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Turnip Greens Salad with Toasted Sunflower Seeds is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Turnip Greens Salad with Toasted Sunflower Seeds is something that I’ve loved my whole life.
Wash the turnip greens well to remove any dirt. If you think turnip greens are only edible if they are simmered in a pot of liquid and seasoned with a ham hock, check out this recipe. Feel free to add other summer vegetables to the recipe, such as chopped zucchini, yellow squash, or cucumbers.
To begin with this particular recipe, we must prepare a few components. You can have turnip greens salad with toasted sunflower seeds using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Turnip Greens Salad with Toasted Sunflower Seeds:
- Make ready 1 large bunch turnip greens, spinach komatsuna or other asian greens
- Prepare 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
- Make ready 1/4 tsp salt + more if needed
- Get 1 tsp sugar
- Get 1-1 1/2 tsp soy sauce
- Take Optional
- Take 1 tsp yuzu or lemon zest
Those used for extracting sunflower oil have solid Sunflower seeds have a mild, nutty flavor and a firm but tender texture. They're often roasted to enhance the flavor, though you can also buy them raw. Harvest some turnips very early for turnip greens. Turnips are often confused with rutabagas because they are similar, and people like to plant them together.
Instructions to make Turnip Greens Salad with Toasted Sunflower Seeds:
- 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.
- 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).
- 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!
- With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.
- 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.
- If you have a yuzu or lemon, you can try adding some of the zest into the greens too!
Many turnips are grown not for the root itself but for the turnip greens, which can be cooked or used raw in salads. Sunflower seeds have a pleasant, nutty flavor and a crunchy texture that makes them a welcome and simple addition sprinkled on salads, sandwiches, vegetable dishes, and yogurt as well as Lightly toasted sunflower seeds are a tasty snack for eating out of hand. Among other things, sunflower seeds are a good source of vitamin E, selenium, and magnesium. Toasting can be done in the microwave or on the stovetop. You can also coat the toasted seeds to add even more flavor.
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