Turnips and Turnip Greens with Mustard Butter

Marcia Kiesel, Food & Wine NOVEMBER 1999
  • stick (4 ounces) unsalted butter, softened
  • 2 Tablespoons  whole-grain Dijon mustard
  • 1 Tablespoon  finely chopped shallots
  • 11  garlic cloves, minced
  •   Kosher salt and freshly ground pepper
  • 6 Pounds  turnip or collard greens, large stems discarded
  • 2 Tablespoons  extra-virgin olive oil
  • medium onions, halved and thinly sliced
  • oil-packed anchovy fillets, drained and mashed
  • 5 Pounds  medium turnips, peeled and quartered
  • piquillo peppers, seeded and cut into 1/4-inch strips (see Note)

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