This pesto works with any hearty greens;
try turnip greens, kale, or chard.
Not exact matches
although I will strongly suggest you at least
try the Kale (
turnip greens would be my substitute, if needed).
I was
trying to use up mustard and
turnip greens that wintered over in my garden and some red and Yukon gold potatoes so I started out with a slightly different ingredients list, but followed the recipe otherwise.
This recipe is intended for the leaves or flowers of the brassica plants, you could
try cooking with the roots here (by that I mean
turnips or rutabagas) but I would stick with cauliflower, mustard
greens, Brussels sprouts, or broccoli rabe.
For the reviewers who did not use baby
turnips with their tender
greens,
try this again.
Try swapping in baby
turnips for the radishes and kale or Swiss chard for the mustard
greens in this effortless dish.
You can choose from traditional turkey with potato, fall vegetables, and cranberry, or
try roasted cod with
turnip, mustard
greens and scallops, among other options.
Correct me if I'm wrong, but I've learned that kale, collards,
turnip, mustard, and beet
greens, Chinese cabbage, Brussels sprouts, and other cruciferous veggies all contain goitrogen and a lot of people are being frustrated
trying to eat kale that is raw or microwaved, pan or oven fried, and not boiled 30 minutes in copious amounts of water to get rid of the offending substance, which blocks their
trying to lose weight, even though they are exercising and dieting by messing up their thyroid metabolism..
Also,
turnips and
turnip greens contain traces of oxalic acid, so those who follow a low oxalate diet to prevent kidney stones should
try to avoid these roots.
Try acorns, apples, bananas,
green beans, broccoli, cabbage, carrots, cauliflower, celery, corn, zucchini, cucumbers, grapes, kale, oranges, peas, spinach, sweet potatoes, and
turnips.