- 2 cloves garlic
- 1/4 teaspoon olive oil
- 1 yellow or sweet onion
- 1 bunch turnips with greens, about four medium turnips
- 1 small daikon radish with greens
- 1 beet (greens optional)
- 1/2 teaspoon chipotle
- 1 tablespoon apple cider vinegar
- 1 tablespoon tahini
- 1/2 teaspoon salt
- Mince garlic and set aside so the air can activate its cancer-fighting enzymes.
- Pour olive oil in a large pot and spread with your fingers to cover the bottom, then heat on medium low. Chop onion and add to the pot, stirring occasionally to prevent burning.
- Cut greens from the bulbs, saving all but two turnips for another recipe.
- Rinse greens well in at least two changes of water, making sure to get any dirt that nestles in the curve of the stems.
- Chop stems into quarter-inch pieces and cook with onion. Chop leaves into ribbons, roughly one-quarter inch wide and three inches long.
- Peel turnip bulbs and cut into cubes about one-quarter inch across. Add to onion mixture.
- When onion is soft, stir in garlic and chipotle. Add chopped leaves, vinegar, tahini, and salt. Stir, reduce heat to simmer, and cook covered until vegetables are tender. Taste and adjust seasonings.
- Serve hot, perhaps with hot sauce, chopped green onions, or turnip-daikon pickles (as shown above). Keeps refrigerated for four days and frozen for a year.