Spicy Okra and Turnip Greens
Add a fiery twist to your weeknight dinner with this vibrant and flavorful Spicy Okra and Turnip Greens recipe! This Southern-inspired dish combines tender okra and earthy turnip greens with the bold heat of jalapeños, smoky paprika, and a hint of cayenne, all balanced by a splash of fresh lemon juice. Sautéed with sweet red bell peppers, aromatic garlic, and onion, this recipe offers a rich medley of textures and flavors in under 40 minutes. Perfect as a hearty side dish or served over rice or cornbread for a complete meal, this recipe is a delicious way to add a healthy dose of vegetables with a spicy kick. Whether you're a fan of comfort food or just looking to try something new, Spicy Okra and Turnip Greens is a must-make for your recipe collection!
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Recipe Information
Ingredients
- 1 pound okra
- 1 bunch fresh turnip greens
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium red bell pepper
- 1 medium jalapeño pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup vegetable broth
- 1 tablespoon fresh lemon juice
Instructions
Rinse the okra under cold water, pat it dry, and cut off the tops. Slice them into 1/2-inch rounds and set aside.
Wash the turnip greens thoroughly to remove any grit. Remove the tough stems and roughly chop the leaves. Set them aside.
Dice the onion, mince the garlic, and chop the red bell pepper. Thinly slice the jalapeño, removing the seeds if preferred for less heat.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Once the oil is hot, add the onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the garlic, red bell pepper, and jalapeño, cooking for another 2 minutes until fragrant.
Add the smoked paprika, ground cayenne pepper, cumin, salt, and black pepper, stirring well to coat the vegetables in the spices.
Increase the heat to medium-high and add the okra to the pan. Cook for 5-6 minutes, stirring occasionally, until the okra is slightly browned and tender.
Add the chopped turnip greens to the pan along with the vegetable broth. Reduce the heat to medium, cover, and let simmer for 6-8 minutes, or until the greens are wilted and tender.
Remove the lid and allow any excess liquid to cook off for 2-3 minutes, stirring occasionally.
Turn off the heat and stir in the fresh lemon juice. Adjust seasoning with additional salt and pepper if needed.
Serve warm as a side dish or alongside rice, cornbread, or your favorite protein.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 20.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 877 mg | 67% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
