Evolved Turnip Greens
Spring turnips offer light flavor and generous levels of calcium. This recipe is a lighter, healthier, vegetarian version without the traditional use of ham.
- 8-qt. pot, filled half way with pure water
- 2 Rapunzel vegan bouillon cubes
- 2-3 lbs fresh turnip greens with roots attached; baby-sized turnips are ideal
- 2 tsp sea salt
- 1 C organic cornmeal
- ½ tsp sea salt
- ½ tsp garlic powder
- 1 C boiling water, for the dumplings
- 1 egg, beaten
- Spelt flour
Separate turnip greens and roots. Rinse greens and set aside. Scrub turnip roots, leave whole if baby sized; otherwise, cut into halves or even quarters if using larger roots. Bring water with broth pot to boil, add turnip roots, and allow to simmer for approximately 10 minutes, or until just barely tender.
While the turnip roots are cooking, prepare the cornmeal dumplings. Combine cornmeal with ½ tsp sea salt, ½ tsp garlic powder, and mix well. Stir in boiling broth water, add egg, and mix until well blended. To cook the dumplings, drop tablespoon sized spoonfuls of mixture onto well-floured board; roll gently.
Next, lay turnip greens into pot with turnip roots, then place cornmeal dumplings on top of greens. Cover, and allow mixture to cook over medium heat for 12-15 minutes.
While cooking, prepare a fresh green salad, toss and serve. When the turnips and cornmeal dumplings are done, serve greens, roots and dumplings immediately in a shallow bowl. Drizzle with fresh, extra virgin olive oil, fresh ground pepper, and additional sea salt to taste.