“There’s something really special about a one-pot meal,” says Tim Byres. Best known for his meaty main courses, the chef cites this easy-to-make pot of turnips and greens as an equally satisfying side. He plays smoked ham, salty miso, and white wine against the sharp flavors of lemon juice and turnip greens. The result is an irresistible dish with the depth of braised collards and the brightness of summertime.
Turnips and Greens in Miso-Ham Broth
Yield: Serves 4–6
Ingredients
2 bunches of baby turnips, greens attached (6-7 per bunch)
2 bunches of mature turnip greens
2 large lemons
1/4 cup olive oil
10 garlic cloves, peeled and thinly sliced (about 1/4 cup)
1/4 lb. hunk of smoked ham, diced (about 3/4 cup)
1 glass of white wine (about a cup)
1/4 cup medium brown miso paste
1 tbsp. local honey
Pinch of red chile flakes (about 1/8 tsp.)
Preparation
- Wash baby turnips and mature greens under running water to remove any dirt or debris. (If baby turnips aren’t available, substitute 3 regular turnips, quartered, as pictured, and omit steps involving baby greens.) Pat vegetables dry. Set mature greens aside. Remove green tops of baby turnips, leaving a 1-inch stem on the vegetable; set turnips and tops aside. Zest and juice 1 lemon; cut remaining lemon into wedges.
- Heat a 4-quart saucepan over medium. Add olive oil and brown the sliced garlic. Remove with a slotted spoon and set aside. Add ham to the pan and brown until it’s sizzling and fragrant. Then add turnips to caramelize, about 3 minutes more. Tear mature greens in half and add to pan, stirring with a wooden spoon to incorporate.
- Deglaze pan with white wine and add miso paste. Allow the liquid in the pot to simmer about 2 minutes; then add ½ cup of water and the lemon juice and zest. Let the pot cook down, stirring occasionally, until turnips are slightly tender with a little crunch in center, about 6 to 7 minutes.
- Spoon greens and turnips into a serving bowl, arrange raw baby green tops throughout, and pour in the ham-and-miso broth to steam the raw greens. Drizzle with honey, and top with chile flakes and reserved garlic chips. Serve with lemon wedges, if desired.
Recipe from chef Tim Byres of Smoke, Chicken Scratch in Dallas, Texas