Lamb with Turnip Greens

I took some influence from Chinese cooking for this, but it certainly isn't a stir-fry even though that is more or less the effect once done. More of a stew-fry, if there is such a thing. We enjoyed it very much, whatever it was. It would be fine with rice, but pasta or potatoes would step up to the plate very nicely too. Quinoa, even.

The greens were rutabaga greens, from the batch I planted in mid-August. They are actually starting to bolt and should probably have been eaten about 2 weeks ago. Nevertheless, once I had stripped the leaves from the stems they were tender, and while strong and astringent in flavour they were not bitter. I used 6 plants because that's how many looked good to use, but 8 would probably have been preferable. Like most greens they sure do cook down. A bunch of turnip or mustard greens from the market will probably give you about the right amount.

It looks like I will want to start planting more rutabagas just for eating the greens. They will be much the best in early spring (although they will be ready in mid spring) or late fall when the weather is cool. I think they are so much better than turnip greens which is not surprising because I like rutabaga much more than turnips. Mind you, I should try some of the greens from the Goldana turnips, which are the only turnip I really like.

2 servings
1 hour 30 minutes - in 2 parts

Cook the Lamb in Advance:
300 grams (10 ounces) stewing lamb
1 tablespoon bacon fat or vegetable oil
2 cups unsalted chicken or beef stock, may need a bit more
1-2 tablespoons soy sauce
6-8 slices of fresh ginger
1/4 to 1/2 teaspoon hot red chile flakes

Check the lamb that it is not too fatty and that it is cut in reasonable size pieces; pat it dry with a paper towel. Heat the fat in a heavy-bottomed soup pot over medium-high heat. Add the meat and brown it on both sides.

Add the stock,  soy sauce, sliced ginger, and hot chile flakes (or a couple of dried peppers) to taste. Reduce the heat to a simmer, and simmer the lamb for about 45 minutes to 1 hour. Let cool until 20 minutes before dinner time. It probably doesn't hurt to fish out the ginger slices and peppers (if you used whole ones) but I didn't. Keep those diners on their toes.


Finish the Dish:
1 bunch turnip, rutabaga, or mustard greens
2 to 3 cloves of garlic
1 teaspoon arrowroot or cornstarch
1/4 cup chicken or beef stock
1 teaspoon toasted sesame oil

Bring the lamb back up to a simmer. Add a little more stock if it has mostly cooked down, but don't over-do it: there should ultimately be just enough to thicken into a sauce.

Wash the greens carefully and well, discarding any tough stems and yellow or ratty leaves. It's not a bad idea to soak them in a little cold salty water. Rinse well.Chop them up.

Peel and mince the garlic.

When your chosen accompaniment to the meal is 6 or 7 minutes away from being done, add the chopped greens to the pot, mixing them in until well wilted. In another few minutes add the garlic, and the starch mixed smoothly into the stock. Stir in well and season with the sesame oil. Cook for a minute or two more, then serve.




Last year at this time I made Potatoes with Swiss Chard or Kale and Pear, Celery, & Arugula Salad with Spiced Apple Butter Dressing.

Posted in: Ontario Food