I love eating root vegetables with their greens because it's 100% more likely I'll eat the greens if I cook the whole bundle at once. I can't tell you how many times I've let beet or carrot greens go because I just forgot about them after using the root.
This is a perfect remedy for that situation because it merges both the turnip greens as a base on the cabbage bowl and the turnip itself, roasted to contrast the textures in the bowl.
The beauty of this meal comes in simplicity. The organic and freshly harvested produce shines and only needs a little bit of spice to bring out all of its flavors.
Harissa and cumin flavor the turnips themselves which gives this bowl a little bit of a kick and a nod to a traditional Asian broth bowl.
It's got warm and savory broth over nourishing vegetables, similar to this clean Pho bowl with rice noodles. But it also has an egg on top like ramen and tons of greens like a salad. So this could be renamed the Pho/Ramen/Salad bowl.
Variety is the spice of life, including in your diet. It is important to eat a variety of vegetables so you can reap the benefits of the different nutrient profiles.
Turnips are a member of the cruciferous family, which are known to promote good gut flora. They are also rich in fiber, and vitamins A, B 1,2,3,5,6,9, C, E, and K. Turnips also have Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, and Sodium.
Start by cleaning off the turnips and separating the root from the greens. Make sure to wash the roots well. Trim the greens to remove the bottom stems.
Slice the cabbage into thin strips and dust with real salt. This helps to remove excess moisture from the cabbage before cooking.
Cut the turnip root into 1/2 inch sized squares and coat with harissa, cumin, real salt, Italian seasonings, and EVOO. Roast at 350 for 10 minutes and then switch the oven to broil at 500 degrees.
Meanwhile, you'll also prepare the turnip greens and cabbage on the stovetop. Spoon lard (preferably skimmed off a fresh batch of bone broth) into a skillet and let it melt.
Once the lard is heated, add chopped cabbage and turnip greens and saute for about 5 minutes or until the greens are bright green. These are done and can be removed from heat.
Move the greens and roasted vegetables to a bowl. Fry an egg so the white is firm and the yolk is still runny.
Ladle the broth on top of the veggies and then lay the egg right on top. Then enjoy!
An Asian inspired bowl with broth poached cabbage and turnip greens topped with harissa and cumin roasted turnips and a broth poached egg. This makes a delicious, healthy, quick, and affordable meal.
Rinse turnips, separating greens from the root vegetable.
Rinse turnip greens, removing bottom stems where there are no leafy greens. Coarsely chop remaining greens using about 3-4 knife chops.
Skim about 2 tbsp of the fat from top of bone broth, or use another fat of your choosing, and add to a large saute pan with broth.
Bring broth and fat to a simmer and add salted cabbage. Then add turnip greens.
Stir and cook down until both veggies are bright brilliant green. Do not overcook. This should take about 5 minutes.
Tong greens into a bowl, making sure to allow the remaining broth to stay in the pan.
Poach egg by cracking it directly into the remaining heated bone broth that was used to saute the greens.
Salt and pepper egg and cover so that the egg poaches.