Radish (and Turnip) Saute

Adapted from Hollygrove Market, serves 4
Date made: 2/9/2011

2 Tbsp olive oil
1 bunch of radishes, quartered and greens washed*
1 large turnip, chopped*
1-2 Tbsp white wine vinegar
salt and pepper to taste

Heat olive oil is skillet over medium heat.  Add radishes and turnips and cook, stirring constantly, until tender, but still crisp.  Transfer to a bowl to cool.
Place greens in a skillet with wash water still clinging to the leaves.
Cook over medium heat, stirring constantly, until it starts to wilt.
Turn off heat and add vinegar and radishes and turnips to skillet.
Stir well until combined and season with salt and pepper.


I'm starting to learn how to apply that adage of "use what's in your cupboard/fridge/freezer".  Since we didn't have any lemon juice from the original recipe, I substituted it with white wine vinegar.  And I got four huge turnips in my box last week, two of which were used in the mustard greens recipe, and the remaining have been sitting in my fridge, anticipating the day I'd find a culinary reason to take them out.