Sauté of Chard, Tokyo Turnip, and Scallions

This is a dish of bolder flavors with hints of bitterness to it, so it goes well with fattier dishes such as pork chops, chicken thighs, or things with cheese or cream in them. If you wish, you can dice the chard stems and use them, but they will add more of the “fuzzy teeth” feeling to the dish. Save them with the turnip greens for a stuffing for ravioli or pork chops instead.

INGREDIENTS:

1 bunch Tokyo turnips, trimmed and cleaned, cut into wedges ½ inch at the outside, greens reserved for another use

1 bunch chard, stems removed and saved for something else, cut into ¼ inch wide strips and well washed, then drained

½ bunch scallions, whites cut into 1/8^th thick by 1 inch long bits, greens cut thinly diagonally 2 inches long

1 clove garlic, shaved thinly lengthwise

1 tablespoon fresh marjoram or oregano, coarsely chopped

2-3 ounces dry white wine, using more if the pan is larger

1-2 tablespoons butter* (Optional)

Salt and pepper to taste

Olive oil as needed

METHOD:

Bring a large pot of water to a boil-enough to hold the turnips and half again as much at least. When boiling, salt heavily, then add the turnip wedges. Cook for 1 minute, or just until no longer raw. They should be starting to get tender, but still be crunchy. Drain and give a quick rinse to cool off a little. Put into a bowl and drizzle with just enough oil to coat. Toss to coat evenly. Season with salt and pepper evenly.

While the water comes to a boil, heat a lidded skillet large enough to hold all the turnips in a single layer without crowding over medium-high heat. When the turnips are seasoned, just film the pan with oil and bring to just below smoking. Add the turnips and cook, undisturbed, just until the bottom is golden. Flip the wedges and cook until the other side is golden. Remove to a serving platter and keep warm. Lower heat to medium.

Add a little oil and when hot, add the scallion whites. Stir, cooking just until translucent. Add the garlic and cook until fragrant. Return the turnips to the pan and toss to combine with the scallions. Add the butter and when it stops bubbling add the wine, then scatter the chard over the top of the pan and place the lid on top. Cook one minute, then check the dish. The chard should be wilted and most of the wine evaporated. Toss to coat with the wine/butter and season with salt and pepper. Scatter with the scallion greens, and transfer to the serving dish with a slotted spoon or tongs. If there is a lot of liquid left in the pan, return the pan to the heat and reduce until thickened and only a couple tablespoons are left. Drizzle over the vegetables and serve.

Chef’s Notes: *The butter offers some sweet flavor and smooths out the dish. It also emulsifies with the wine and any liquid from the chard to form a sauce. Leaving it out will not be a deal breaker for the dish.

Serves: 4

Source: Chef Andrew E Cohen