I put a cast iron skillet on the stove at a low medium (4 out of 10) heat and put about 1/4 cup of sauteed celery and onion mix in the pan to thaw. (When I got 10 heads of celery from Harvest Share, I sauteed half of them with onions and made the other half into mirepoix and froze them in freezer bags, so I just pulled out a bag, whacked it against the counter a few times, and dumped 1/2 cup of it in the pan.
While the onions and celery thawed in the pan, I peeled a turnip and cut into chunks a little less than an inch square. I added some salt and pepper and let cook for about 4 minutes. Coming back to stir it a bit, I added 1 TBSP of rice vinegar and 1 tsp of curry powder. I stirred a few minutes longer before adding 1/2 cup of fresh kale. I put the lid on and let it cook for a few more minutes, removing when the turnips were tender.
You don’t really taste the vinegar, but there is a lightness to it that comes from that bit of acid. The curry adds a nice bit of heat and the turnips are such a bright, sharp flavor that balances well with the earthy kale.
Single Servings 