Dining recently at Lincoln Steakhouse Americana in Santa Monica, Food Editor Leslie Brenner was wowed by these braised turnip greens. Chef James Grey combines them with fresh pea tendrils (substituting Swiss chard when those are out of season). Although he nods to tradition with a classic topping of crumbled bacon, Grey keeps the cooking time short and the vegetable’s fresh green color intact. The result is a softer flavor and a wonderful texture.
Braised turnip greens
In a large saute pan, cook the bacon until it’s crisp, about 5 minutes. Place it on paper towels to drain.
Meanwhile, wash and dry the turnip greens and pea tendrils. Cut off the turnip stems and chop the greens and pea tendrils into 1-inch pieces. Using the same saute pan, add the butter and cook it until it foams and browns lightly.
Add the garlic and onion and cook them over medium heat for about 10 minutes or until lightly browned. Add the greens and chicken broth. Saute the greens until tender but still green, about 10 minutes.
Place the greens in a colander, reserving the liquid in the pan. Strain, cool and reserve the greens. Simmer the liquid for about 10 minutes to reduce by half. Season to taste with salt and pepper. Return the greens and bacon to the pan, stirring to combine and reheat. Serve.