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Before you jump to Turnip Greens Salad with Toasted Sunflower Seeds recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are today being given more publicity than ever before and there are many reasons for this. Poor diet is a leading factor in health problems such as heart disease and hypertension which can place a drain on the economy. While we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. People typically think that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, people can change their eating habits for the better by implementing some modest changes.
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Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to turnip greens salad with toasted sunflower seeds recipe. You can cook turnip greens salad with toasted sunflower seeds using 7 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Turnip Greens Salad with Toasted Sunflower Seeds:
- Prepare 1 large bunch turnip greens, spinach komatsuna or other asian greens
- Take 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
- Get 1/4 tsp salt + more if needed
- Prepare 1 tsp sugar
- Get 1-1 1/2 tsp soy sauce
- Provide Optional
- Prepare 1 tsp yuzu or lemon zest
Instructions to make Turnip Greens Salad with Toasted Sunflower Seeds:
- 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.
- 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).
- 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!
- With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.
- 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.
- If you have a yuzu or lemon, you can try adding some of the zest into the greens too!
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