First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from foodfitnessfreshair.com
1 1/2 Tbls. safflower or sunflower oil
2 to 3 medium Turnips, cut in 1/4-inch dice
1/4 onion, cut in 1/4-inch dice
2 cups Kale, chopped
1 Tbsp. Dijon mustard
1/2 Tbls. unsalted butter
Hot sauce, to taste
Heat oil in large sauté pan, over high heat. Add onion and turnips. Sauté until turnips begin to brown, 5-7 minutes. Season generously with salt and pepper. Wash about 6 kale leaves, cut out center stalk and chop up leaves. Add kale with the water clinging to their leavers, and stir until kale begins to wilt. Reduce heat a bit, cook veggies another 7 or 8 minutes, until kale is tender, adding tablespoons of water to prevent scorching. When all the kale is dark green and tender, reduce heat to medium low and stir in mustard. Make 2 openings in the veggies. Divide butter to each opening; let it melt and foam. When foam subsides (about 1 minute; if butter browns in 1 minute, pan is too hot) Crack eggs into each opening. Season eggs with salt and pepper; cover and cook about 2 minutes for runny yolks, 2½ minutes for firmer yolks. Divide turnip hash between two plates and top with a dash or so of Tapatio, if desired. Serves two.