Unsure of what to do with those beautiful salad turnip greens? Don't throw them in the compost! When sauteed, the greens make a great substitution for kale or chard in dishes. Turnip greens actually provide more vitamin A and calcium than kale does per serving. Needless to say, they're an easy way to add nutrients to your diet.
One of my favorite ways to use up parts of vegetabes like this, is to make a giant frittata. A fritatta is an Italian egg dish that is in between a crustless quiche and a giant baked omlette. It's great to make in the summer because it's fast and easy, and can use up any leftover vegetables!
Salad Turnip Green Frittata
1/2 onion, diced
1 clove garlic, minced
1 bunch salad turnip greens,
6-8 eggs (for 3-4 people)
1/4 cup milk
2 oz feta cheese, crumbled
salt and pepper to taste
1) Preaheat the oven to 400 degrees.
2) Heat 1 Tbsp olive oil in a skillet (I prefer a cast iron but any oven safe skillet should be fine) over medium heat.
3) Add the diced onion to the skillet and sautee until translucent (aroun 3-5 minutes). Add the minced garlic and sautee for another minute.
4) While the onion and garlic are cooking, remove the greens from the salad turnips and roughly chop. Add the greens to the skillet and sautee until wilted.
5) While the greens are cooking down, whisk the eggs and milk together in a large bowl. Add a pinch of salt and pepper to season.
6) Once greens are cooked, pour the egg mixture overtop. Stir the eggs a little bit to make sure they're evenly over the vegetables. Add the crumbled feta cheese evenly over the eggs. Cook for a minute or two until you see the eggs start to set on the side of the pan.
7) Put the skillet in the oven and cook for 8-10 minutes until the eggs have fully cooked.