Cabbage with White Beans, Turnip, and Pecorino
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Ingredients
1 tablespoon extra virgin olive oil
1 cup peeled turnips, diced
1 tablespoon chopped fresh thyme
¼ cup thinly sliced shallots
.38 teaspoons kosher salt, divided
1 can unsalted white beans (15 oz), washed and drained
4 cups thinly sliced green cabbage
¼ cup water
1 tablespoon champagne vinegar
½ teaspoon freshly ground pepper
1 ounce grated pecorino Romano cheese (about 1/2 cup)
To make
Pair this quick side dish with grilled pork or chicken.
Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the turnips, thyme, shallots and 1/8 teaspoon salt; simmer for 2 minutes. Reduce the heat to medium-low; cover and cook for 6 minutes or until the turnips are slightly tender, stirring occasionally. Increase the heat to medium-high. Add the beans; cook for 2 minutes, stirring occasionally. Add the remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper; cook for 1 minute or until the cabbage is slightly wilted, stirring occasionally. Sprinkle cheese evenly on top.
Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the turnips, thyme, shallots and 1/8 teaspoon salt; simmer for 2 minutes. Reduce the heat to medium-low; cover and cook for 6 minutes or until the turnips are slightly tender, stirring occasionally. Increase the heat to medium-high. Add the beans; cook for 2 minutes, stirring occasionally. Add the remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper; cook for 1 minute or until the cabbage is slightly wilted, stirring occasionally. Sprinkle cheese evenly on top.
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Author:Admin
Published: 11/20/2023 8:29 PM
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