Fennel with Turnips & Turnip Greens

Name: Fennel with Turnips & Turnip Greens
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 bulb of fennel, diced; 1 bunch turnips (with greens); 1 can chickpeas, or 1½ cups prepared from dry beans; 2 teaspoons each: olive oil, balsamic vinegar, and stone-ground mustard

Serves 4

Adapted from Erin Alderson, Naturally Ella

fennel turnips

Method

1
Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.
2
Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt.
3
In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from stove and serve while still warm.

From the farm's kitchen

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