We got a winter farm share this year, and last week it included two turnips, just two, a big one and a small one. When we divided the veggies with our friends, we got the small turnip. It’s hard to figure out what to do with just one turnip! I had no plans for it until I was getting out the onions for this sauce and decided on a whim to try using the turnip, too. You cannot taste it in the finished sauce, but it added nutrients! It also sweetened the sauce so that I did not need to add any honey or sugar to reduce the “bite”.
Our farm crate also included an entire grocery bag stuffed full of greenhouse-grown kale, in tight clumps with much smaller, curlier leaves than the kale we normally get in the summer. The “2 small heads” used in this recipe produced about 4 cups of shredded kale.
Here are the instructions/ingredients/method for approximately reproducing this batch of sauce:
- Peel and dice 2 small yellow onions.
- Peel 1 tiny turnip and mince into very little bits. (Daniel did this part–I, being less patient and more prone to mincing my fingertips, would have grated it.)
- Place large pot over medium-high heat. Add 2 Tbsp. olive oil and use large spoon to spread it around to cover bottom of pot. Add onion and turnip. When it starts to sizzle, reduce heat to low.
- Meanwhile, remove leaves of 2 small heads kale from the tough main stems, and shred them.
- Notice strong turnip aroma. Pause the kale-shredding to add to the pot 2 cloves crushed garlic, 1 Tbsp. dried basil, and 1 Tbsp. dried oregano. Mix well. Aroma will improve.
- Finish shredding kale. Mix it into the pot. Cook about 2 more minutes, stirring frequently, until onions are very browned.
- Add 106-oz. can of tomato puree (get these large cans at GFS or Costco), 1 tsp. sea salt, and 5 smallish cloves crushed garlic.
- Turn up heat until sauce starts bubbling, then turn it down just to the point where it is bubbling a little but not so much that it’s difficult to stir safely. Keep a lid on it when not stirring, to reduce splatters onto nearby surfaces.
- Simmer as long as convenient. I gave this batch 53 minutes–longer than usual–and that enhanced the flavor.
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