Coconut Creamed Turnip Greens

One of the best things about joining a CSA share is that you never know what you’ll be getting until just a couple days before you go pick it up.  And since what you get each week is always a new assortment of fresh food, it leaves you with a chance to experiment…so long as you’re willing to be a little adventurous.

The basics of this recipe actually came to us from friends Riss and Steve Rodriguez – who are members of CFFV and joined the April Joy Farm CSA this year as well.  It takes no time at all to prepare, so you can throw it together right at the end of cooking a meal to use it as a side dish.  I’ve got to give Riss credit, because I don’t think I ever would have arrived at doing something like this with turnip greens (or any greens for that matter) on my own.  I am glad that I did though, because we’ll be making this one again for sure!

Gather Up:

• 1 bunch turnip greens (from about 1 lb worth of fresh turnips), chopped or torn into large pieces – You can also use mustard greens or collard greens
• 1/2 can coconut milk
• 6 tbsp apple cider vinegar, or to taste
• 1-1/2 tsp Frank’s Red Hot, or to taste (use any cayenne pepper sauce)
• 1 tbsp coconut oil (not pictured)

Start with a deep sided frying pan on low heat.  Melt the coconut oil, then toss in the turnip greens.  Cook, stirring occasionally, for a few minutes until they start to wilt slightly.  Pour in the coconut milk and mix everything well.

Add in the half the vinegar and half of the pepper sauce.  Stir everything up and let cook for another 2~3 minutes.  Check the taste, and add more vinegar and pepper sauce, mixing well after each addition, until you are happy with the “zing.”  Cook for a couple of minutes longer to get the flavors blended, then serve warm.