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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 Energy Raising Snacks.
Healthy and balanced eating helps bring about a feeling of wellness. We tend to feel way less gross after we increase our consumption of wholesome foods and reduce our consumption of processed foods. A salad allows us to feel much better than a piece of pizza (physically in any case). This is often a problem, nevertheless, with regards to eating between goodies. Shopping for snack foods can be a challenge because you have so many options. Here are some healthy snacks which you can use when you need a quick pick me up.
Healthy foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. When you have to have a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain alternatives.
You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to turnip greens salad with toasted sunflower seeds recipe. You can have turnip greens salad with toasted sunflower seeds using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Turnip Greens Salad with Toasted Sunflower Seeds:
- Prepare 1 large bunch turnip greens, spinach komatsuna or other asian greens
- Get 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
- Use 1/4 tsp salt + more if needed
- Take 1 tsp sugar
- Get 1-1 1/2 tsp soy sauce
- Prepare Optional
- You need 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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