Turnips and Turnip Greens with Mustard Butter Recipe

Author: Marcia Kiesel, Food & Wine NOVEMBER 1999

Nutrition

Cal/Serving: 285
Daily Value: 14%
Servings: 10

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat13g20%
Saturated6g32%
Trans0g0%
Carbs40g13%
Fiber11g45%
Sugars22g0%
Protein7g13%
Cholesterol26mg9%
Sodium433mg18%
Calcium180mg18%
Magnesium71mg18%
Potassium1189mg34%
Iron2mg12%
Zinc2mg11%
Phosphorus177mg25%
Vitamin A639IU13%
Vitamin C184mg307%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg11%
Niacin (B3)3mg14%
Vitamin B61mg37%
Folic Acid (B9)90µg23%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K10µg13%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 1 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
  • 2 medium onions, halved and thinly sliced
  • 4 oil-packed anchovy fillets, drained and mashed
  • 5 pounds medium turnips, peeled and quartered
  • 8 piquillo peppers, seeded and cut into 1/4-inch strips (see Note)

Recipe Details

Servings 10 servings