Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 bunch Hakurei turnips with their greens
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup water
- 6 large eggs
- ⅓ cup sour cream
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 350 F.
- Separate the greens from the turnips, and coarsely chop the greens. Halve the turnips.
- Cook the greens in a pot of boiling salted water until tender, about 5 minutes. Then drain the greens and reserve.
- Heat the oil in a medium cast-iron or nonstick skillet over medium-high heat until hot. Stir in the turnips and
- /4 teaspoon salt and cook, stirring, until pale golden, about 4 minutes. Add the water and bring to a boil;
- then cover the skillet. Cook the turnips until tender, about 5 minutes more; then uncover the skillet and boil until
- the liquid is completely evaporated.
- Whisk together the eggs, sour cream, ¼ teaspoon each of salt and pepper, and the red pepper flakes. Pour the egg mixture
- into the skillet with the turnips; then scatter the greens over the egg mixture. Transfer the skillet to the oven and cook
- until the eggs are just set, about 10 minutes. Serve.