Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Sautéed turnip greens are a straightforward side, with a vegetal flavour and the scent of garlic.
They appear alongside cod, alheira, roast meats and oven dishes.
Ingredients
- 1 bunch of turnip greens or kale
- 3 sliced garlic cloves
- 50 ml olive oil
- Salt and pepper
- A few drops of lemon juice, optional
Method
- Wash and trim the turnip greens.
- Blanch quickly in hot water if they are very firm.
- Heat olive oil and lightly brown the garlic.
- Add the turnip greens and sauté.
- Season with salt and pepper.
- Finish with lemon if desired.
Tips from Empório Portugal
- Do not overcook to preserve texture.
- The garlic should be fragrant, not burnt.
- Serve immediately.
Possible substitutions in Brazil
- Coarsely sliced collard greens can replace turnip greens.
- Escarole also works.
Pairing
It pairs with alheira, bacalhau and meats. If serving wine, choose a white wine or a light red wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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