Turnip Greens are rich in Calcium, Vitamins C, E, K and Omega-3 fatty acids. Because of the presence of Vitamin K and Omega-3, these greens have anti-inflammatory properties. These greens are also rich in glucosinolates with anti-cancerous properties. Steaming is the best way to retain maximum nutrition and health benefits.
Turnip Greens - 1 big bunch (chopped)
Vegetable/Chicken Stock - 1/4th cup (I used the water from soaking dried porcini)
Chicken Breast - 1 (marinaded in enough salt, pepper and herbs of your choice)
Crushed Garlic Cloves - 5
Cayenne Pepper per your taste
Himalayan Salt to taste
- Cook turnip greens in stock, salt and pepper for about 10-15 minutes. Garnish with crushed garlic and set aside.
- Sprinkle salt and pepper to chicken breast on both sides and marinade in any herbs of your choice for 1/2 hour. Grill or broil the chicken breast and slice it into desired size and shape. I browned the chicken breast in ultravection oven.
- Serve turnip greens with chicken breast. Enjoy!