Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, turnip greens salad with toasted sunflower seeds. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Turnip Greens Salad with Toasted Sunflower Seeds is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Turnip Greens Salad with Toasted Sunflower Seeds is something which I’ve loved my entire life.
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. This summer salad makes delicious use of abundant produce such as fresh turnip greens, heirloom grape tomatoes, and colorful watermelon radishes. Tossed Green Salad With Crispy Cayenne Nuts MyRecipes. pepper, olive oil, red onion, crumbled.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 1 large bunch turnip greens, spinach komatsuna or other asian greens
- Take 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
- Prepare 1/4 tsp salt + more if needed
- Make ready 1 tsp sugar
- Prepare 1-1 1/2 tsp soy sauce
- Make ready Optional
- Prepare 1 tsp yuzu or lemon zest
Unshelled seeds also can be roasted and salted then eaten from the shells as a snack. The sunflower inflorescence can be cut from the stalk as soon as the backside of the seed head begins to turn from green to brown. Don't throw away those unusual looking bitter greens turn them into an edible delight. Check out my prepping video for turnip greens.
Steps 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!
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