I think this is a really nice way to make greens. It’s fresh, sweet and tart. I made it with half broccoli rabe, half chard. So – a little bitter plus a little earthy. I like to pair a more assertive green (broccoli rabe, turnip, beet) with something gentler like spinach or chard. You could use any green you like with this, and just adjust the lime/honey ratio till it’s perfect for you. This is quick and doesn’t make your kitchen too hot on a summer’s day!
It might sound odd, but whenever I feel physically or emotionally low, I start to crave turnips. They’re not a traditionally comforting food, I don’t think, because of their edginess, but they always sound good to me when I’m not feeling well. Usually in soup form. So that’s what I made. This soup is simple but nice. The star of the show is the turnips, but there’s a pleasant nuttiness from the pecans, and a freshness from the parsley. It’s fairly easy to make – it has plenty of flavor without a broth, so you don’t have to take the time to prepare that.
To make it ultimately comforting, you’d serve it with cheese toasts made with sharp cheddar. We had a lot of leftover pizza to get through, so the toasts felt redundant, but I grated some sharp cheddar in mine, and it was very tasty!
Here’s Nina Simone with Nina’s Blues. One of my favorite songs ever. Why? Because it’s a little bit like turnips. Suprisingly comforting. She’s not doing well (she plans to lay her head on a railway track) but in the end she triumphantly declares that the sun will shine in her back door some day. Ba da ba!!
Or… What to do with that strange vegetable you got from your CSA
A daikon is a long white radish. It’s milder than a regular radish, I think, but it still has a bite. I braised it with some little red radishes, and it made a beautiful dish of translucent amber and amber tinged with pink. I added honey and ginger, to temper the slightly bitter after taste. Very easy. And don’t you love the radish spirit from Spirited Away? Surely he’s a daikon!