Root Vegetable Green Stir Fry

CSA member Phyllis sent me a question about the flavoring of root vegetable greens this morning.  The greens will change flavor throughout the season based on the temperature and amount of water provided.  Spring is the best time to enjoy them sauted with salt and pepper. Fall is a time that they can be more bitter and may not work as a simple side dish. Most recipes include vinegar, salt (salted pork) or hot peppers to create a vegetable side. I like the greens flavor and will use it in dishes with other ingredients to include that extra flavor. Vegetable stir-frys are always on my list of easy ways to enjoy your vegetables.  Here is one with the turnip greens and other CSA vegetables. I will work with the beet greens this weekend and post my results.

Amy Hetager, CSA Blogger

 Root Vegetable Green Stir Fry

Turnip, greens included


1/2 onion

2 cloves of garlic

Kale (or you could use swiss chard)


1 tblsp Olive oil

1 tblsp Curry Spice (I made my own this year)


1 tsp fresh Ginger

1/2 cup Coconut Milk

1 tblsp Tamari

Chile pepper to taste, start small with the hot curry powder

Buckwheat noodles


Taste your ingredients before you start to cook.  You may find them different than others.  If the greens on the turnip are bitter, you could blanch them in hot water for 2 minutes and then let cool before you add them to this dish. You can add them fresh to this dish.


I prep all the ingredients for the stir fry.  Peel and cut the carrots and turnips into 1/2″ cubes. Roll the greens together and cut them into thin slices. Onion should be a similar dice to the carrots.  Garlic can be peeled and diced.


Start a pan on medium.  Add olive oil when the pan is warm. Onion, carrots and turnips can be added first to start to saute. Cover with the curry spice. Add the garlic and watch that it does not burn.  Add the grated fresh ginger, tamari and coconut milk. It should make a nice sauce to enjoy your vegetables.  You can add more coconut milk if needed. Add the greens to the top with a little water. Cover your pan and let them cook and wilt.  After a few minutes, stir into your dish and let it finish cooking. Enjoy with buckwheat noodles. Add red chile powder if you like a little more heat.






1 Comment

Filed under Recipe

One response to “Root Vegetable Green Stir Fry

  1. Looks Great! Always looking for new ways to prepare greens!

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