A recipe from The Bitten Word
While we were furiously cooking in the lead up to our Fakesgiving, we found ourselves with a whole mess of turnip greens. We had gotten the turnips for the Turnips with Pickled Mustard Seeds and Bacon from our CSA, and they had the greens attached. We had removed the greens from the turnips and stored them seperately. Rather than wait and use the greens some other time, we decided to improvise a simple dish that would use them, and opted for making Winter Greens with Preserved Lemon.
This was a completely selfish decision, as we had made Preserved Lemons following this year's Cover to Cover Challenge. The lemons have been giving us the stank eye every since they've been properly brined, as if to say, "WHY AREN'T YOU USING US??? WE ARE DELICIOUS!!" (Oddly, they say this in a British accent.)
For our Fakesgiving take on this dish, we used both the turnip greens as well as the dinosaur kale that was growing in our garden. We did a quick sauté of the greens in a large pot, then simply tossed the greens with chopped preserved lemon.
We opted to use one entire preserved lemon for a pound of greens. It's Thanksgiving we're talking about, and we wanted big flavor. The salty, sweetly sour preserved lemons are perfect paired with bitter winter greens.
While we are advocates for decadence at Thanksgiving, we also enjoy having a few dishes that are on the lighter side. This one fit the bill for us -- hopefully it will for you, too.