Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, turnip greens salad with toasted sunflower seeds. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. Great recipe for Turnip Greens Salad with Toasted Sunflower Seeds.
Turnip Greens Salad with Toasted Sunflower Seeds is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Turnip Greens Salad with Toasted Sunflower Seeds is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook turnip greens salad with toasted sunflower seeds using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Turnip Greens Salad with Toasted Sunflower Seeds:
- Get 1 large bunch turnip greens, spinach komatsuna or other asian greens
- Prepare 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
- Take 1/4 tsp salt + more if needed
- Get 1 tsp sugar
- Get 1-1 1/2 tsp soy sauce
- Get Optional
- Prepare 1 tsp yuzu or lemon zest
How to grow turnip greens from seed in this progression growing guide. If you like our videos, give us a THUMBS UP and SHARE! 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. How to use sunflower seeds in baked goods, salads, soups, burgers, and more.
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!
Need to add crunch to your greens? Instead of the typical breadcrumbs, add a sprinkling of toasted sunflowers seeds. For even more flavor, toss them in olive oil, salt, and spices, such as red pepper flake or. This green bean salad is the best! Perfectly cooked green beans tossed in a lemony dressing with toasted almonds, feta and basil.
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