I know turnip greens are not to everyones taste, and they were not to mine either. But the thrifty individual in me wanted to create another dish out of them, rather than consign them to the compost bin. So a few days ago, I decided to a a cheats version of saag with the turnip greens pickings from last weekend. Saag can be made with any green leaf vegetable.
Here is the recipe if you find yourself with some turnip greens that have gone to seed and are thinking 'mmm what can I make with it?'. If you don't fancy this recipe, You could also try and make soup with it. I minced 250g of the turnip greens, added some salt and 4 small green chillies and then covered it with enough water. Bring it to the boil, then turn it down low to simmer for two hours, yes two hours. Occasionally topping off with more water to prevent it from drying out. Once the turnip greens are thoroughly cooked, pretty much turned to mush. Turn the heat up and cook off all the liquid. When the pot is nearly dry, turn off and cool. Once cooled, mash thoroughly or blend in a liquidiser.
Now do the tarka (tempering). You will need 100g full fat butter, 2 minced garlic and 1/2 small onion, finely sliced. Once golden and sizzling, add the blended turnip greens to the tarka and mix thoroughly till warmed through. Turn off and serve with plain naan bread, roti or paratha.
Even though this was not the authentic way of cooking saag, the final result was spot on, really rich and creamy. It was so good that I actually think my mother would be quite proud of me.