After nearly two weeks of three curry meals in Kerala, India each day (more about that at a later date,) I’m craving some lighter style fare and this simple combination of 3 Farmers Market Veg with Orange Sesame Dressing fits the bill.
The same as lots of folks, besides a few designated staples, I tend to arrive at Farmer’s Markets with one focus in mind, choosing whatever looks fresh and appetizing.
I love hakurei turnips and for the most part have simply been sautéing them in butter over the past couple of years upon the initial high recommendation of the farmer selling them. I hadn’t however, realized before reading an early summer post of Cheri at My Savory Spoon that the attached greens were very tasty eating too.
So you can lop off the turnip greens and add them to this mix, or you can set them aside for later adding them into a pot of soup, a stir fry, or even in combination with the Swiss chard greens since I only use the pinkish ribs of the chard for this dish.
These are the bekana greens which like the hakurei turnips have a Japanese origination which inspired the combined Orange Sesame Dressing. They’ve a rather earthy flavor in their initial cooking and mellow tenderly into the cooking process. If you happen upon these bright fresh greens on your next Farmer’s Market jaunt they are well worth a try. Otherwise, you can create this similar veg dish similar as many folks do at the weekly seasonal Farmer’s Market, choose and use whatever looks like the best pickings of the day.
- 3 tablespoons canola oil
- 2 small bunches Swiss chard, around one and a half pounds, more or less
- 2 bunches hakurei turnips
- 1 bunch bekana greens (hakurei greens may alternatively be used)
- 1 tablespoon orange rind
- 2 teaspoons sesame seeds
- For the dressing
- 1 teaspoon orange rind
- juice from one large orange, strained
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- good pinch coarse kosher salt
- good pinch cracked black pepper
- Clean the Swiss chard and remove the stems from the greens. Save the chard greens for another meal. Chop stems into half inch pieces, set aside.
- Remove turnips from greens, trim radish ends, cut in half down the center, reserve greens for another meal or use alternatively to the bekana greens.
- Clean bekana greens, roll up leaves, cut into one inch slices then cut in half.
- Heat oil in a large sized saute pan on low heat.
- Add in Swiss chard ribs, cook two minutes.
- Tumble in the hakurei turnips, stir throughout and cook another two minutes.
- Place bekana greens on top of the veg, gently pressing down with a wooden spoon then stir leaves throughout the pan lifting as they steam before wilting with the sauteed mixture. Cook around two to three minutes until the bekana leaves mellow into a sweeter rather than raw, earthy flavor. Transfer cooked vegetables to a bowl tossing in the orange sesame dressing. Arrange dressed vegetables onto a platter, top with orange rind and sesame seeds. Serve warm straight away.
- For the Dressing: In a medium sized bowl whisk together the juice from the orange, rice vinegar, and sesame oil. Sprinkle in the salt and pepper, whisk. Check seasoning adding in a bit more of any dressing ingredients as desired.