Turnip greens (or turnip tops) may be something from our great-grandmothers' time
, but are so jam-packed with iron, dietary fiber and vitamins A, B, C and K that they are well worth rediscovering. These greens (known as raapstelen
in Dutch) are actually the tender leaves of turnips or Chinese cabbage and taste like a cross between spinach and arugula.
They are available in Spring at health food stores, organic supermarkets, and farmers markets in Holland. If you can not get it where you are, simply substitute with a mixture of spinach and arugula.
- 3 eggs
- 1 tsp cream
- 1 tsp sunflower oil
- 1 tsp butter
- 1/2 mild red chili, chopped
- 2 cups turnip greens (or 1 cup each of spinach and arugula)
- 2 tbsp chevre, crumbled
Loosely beat the eggs with the cream. In a large frying pan, heat the butter and oil until foamy. Add the chili and the turnip greens until the greens begin to wilt and then immediately add the eggs. Once the eggs have slightly set on the bottom, add the chevre and flip the omelet over. Take off the heat and allow to stand for a minute. Serve with a leafy green salad.
You may find that your local variety of turnip greens are a bit tougher than the Dutch one, which can be eaten raw or sauteed. If so, simply blanch in boiling water until tender and drain before using in your omelet.