Turnip Greens Salad with Toasted Sunflower Seeds

Name: Turnip Greens Salad with Toasted Sunflower Seeds
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large bunch turnip greens, spinach komatsuna or other asian greens; 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds; 1/4 tsp salt + more if needed; 1 tsp sugar; 1-1 1/2 tsp soy sauce; **Optional**; 1 tsp yuzu or lemon zest

Sachiko @cook_2624747

Kyoto, Japan

Usually I make a greens salad with toasted sesame seeds (goma-ae) but I happened to have some sunflower seeds today so I thought I would try a "sunflower-ae" instead. It came out so toasty and crunchy! I think you'll like this recipe too ^^ You can use any kind of greens like spinach, komatsuna, or other asian greens too.

Sachiko @cook_2624747

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Ingredients

15 mins

4 servings

1large bunch turnip greens, spinach komatsuna or other asian greens
6-7 Tbsp (60 g)unsalted, shelled sunflower seeds
1/4 tspsalt + more if needed
1 tspsugar
1-1 1/2 tspsoy sauce
**Optional**
1 tspyuzu or lemon zest

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Steps

15 mins

1

Wash the turnip greens well to remove any dirt. Cut in half so you have the thicker stem and the leaf separated. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec. - 1 minute until bright green and just a little tender. Remove from boiling water and dunk in cold water right away to stop the cooking.
2

Squeeze out the water from the cooled down greens. Cut into 1 or 2 cm pieces. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later).
3

Next toast the sunflower seeds! In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color. Be careful not to burn - they can toast quickly!
4

With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.
5

Put the sunflower seeds into the bowl with the greens and toss to mix. Add 1 tsp sugar and 1 tsp soy sauce. Toss and taste. Add a little more soy sauce (or salt) if needed.
6

If you have a yuzu or lemon, you can try adding some of the zest into the greens too!

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Cooksnaps

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Sachiko @cook_2624747

on November 26, 2015 01:41

Kyoto, Japan

I'm from Kyoto, Japan! Maybe you heard of it because it has so many famous places? I love cooking and English so I want to share some Japanese recipes in English!