Uses from Broad Wing Farm Share(s): Hakurei/Violet Queen Turnips, Fresh Garlic, Caraflex Cabbage (or round red/red napa), Lion> Parsley, Broccolini
Shopping List: Bunched Fresh Thyme, 1 med. Shallot, 15oz can of White Beans, Champagne Vinegar, shaved (or grated) Pecorino Romano Cheese, Chili Flake (optional) Fox> Flat Leaf Parsley, Broccoli or Broccolini
About 1 cup Broccolini | Cut in half lengthwise, with broccoli, 1 cup florettes4 cups thinly sliced Cabbage | See Caraway Coleslaw recipe for slicing tips1 cup cubed Turnips | Save the greens to sauté another day!Fresh Thyme chopped to equal 1 tbsp | remove leaves (& blossoms if they have them) from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. 1 med shallot chopped fine | save outer skins in freezer bag3 garlic cloves chopped fine | save garlic ends & peels in freezer bag 1 15 oz can white beans | drainedSalt | to taste¼ cup water |2 tbsp Champagne Vinegar | leaves plucked (put stems in freezer bag!) & choppedPinch or 2 of chili flake | Optional1 cup Pecorino Cheese |1 tbsp chopped flat leaf Parsley | leaves plucked (put stems in freezer bag!) & chopped
Heat a large pan over medium-high heat. Add approx. 1 tbsp Extra Virgin Olive Oil to pan; swirl to coat bottom. Add turnip, broccolini (or broccoli) & salt to taste, sauté 2 minutes. Reduce heat to medium-low; add garlic & shallots, cook only until they begin to brown. Add thyme & water, cover and cook 6 minutes or until turnips/broccolini are slightly tender, stirring occasionally.
Increase heat to medium-high. Add beans, cabbage, vinegar, & optional chili flake, cook 1-2 minute or until cabbage is slightly wilted, stirring occasionally. Remove from heat & adjust salt as needed. Top with cheese & parsley, serve immediately.