Turnips and Turnip Greens with Mustard Butter

Author: 
Marcia Kiesel
  • 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)
Plus: Ultimate Thanksgiving Guide</a>

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Recipe Details

Serves: 
10

Nutrition

Calories per serving:

570 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

28%

Servings:

10
  • Fat 257g 396%
  • Carbs 806g 269%
  • Saturated 127g 636%
  • Fiber 225g 900%
  • Trans 7g
  • Sugars 449g
  • Monounsaturated 90g
  • Polyunsaturated 21g
  • Protein 130g 260%
  • Cholesterol 515mg 172%
  • Sodium 8,639mg 360%
  • Calcium 3,596mg 360%
  • Magnesium 1,415mg 354%
  • Potassium 23,782mg 679%
  • Iron 42mg 232%
  • Zinc 32mg 217%
  • Phosphorus 3,534mg 505%
  • Vitamin A 1,901µg 211%
  • Vitamin C 3,686mg 6,143%
  • Thiamin (B1) 6mg 373%
  • Riboflavin (B2) 4mg 234%
  • Niacin (B3) 57mg 285%
  • Vitamin B6 15mg 742%
  • Folic Acid (B9) 1,806µg 452%
  • Vitamin B12 1µg 11%
  • Vitamin D 4µg 1%
  • Vitamin E 24mg 122%
  • Vitamin K 208µg 260%
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