This is a great accompaniment to any dish with Asian flavors (such as my Asian-inspired chicken wings or teriyaki-inspired poached salmon). Turnip greens can be a bit sandy, so make sure you wash them really, really, really well! Serves 4-6
- 1 bunch turnip greens
- 1 lb mushrooms, sliced
- 1 tsp finely grated fresh ginger
- ½ cup whole raw almonds (you could also use blanched almonds)
- 2 garlic cloves, crushed
- 2 Tbsp extra virgin coconut oil
- ¼ cup orange juice
- 1 Tbsp coconut aminos (or reduced-sodium tamari soy sauce)
- 2 tsp arrowroot flour
- Wash turnip greens really well. Slice stems and combine with the mushrooms. Chop up the green into big bite sized pieces and put aside.
- Heat a wok on medium high heat. Once hot, add the coconut oil, garlic and ginger. Once fragrant (about 1-2 minutes), add the mushrooms and turnip green stems.
- Cook, stirring frequently, until they start to stick (if too much water is coming out of the mushrooms, increase the heat slightly). Add the orange juice and continue to cook until the stems are starting to soften.
- Add the rest of the turnip leaves and the almonds. Cook, stirring frequently, until the leaves are fully wilted.
- Add the coconut aminos and sprinkle the arrowroot powder over the top. Stir well. Let the arrowroot powder thicken the juices left in the bottom of the wok for 3-4 minutes (still stirring frequently). Serve!