- 1/2 C Raw Walnuts
-1 Tsp Coconut Oil or neutral cooking oil
- 1 Shallot, diced
-2 Cloves Garlic, minced
- 1/4 tsp Salt
- 1/2 tsp Dried Thyme
- 2 C Turnips, cut into 1/4" thick pieces
-2/3 C Vegetable Stock
- 3 C Kale, chopped
- 1/2 C Oat Milk
- 2 Tsp (vegan) butter
- Zest of 1/2 Lemon
-1/8 tsp Nutmeg
Preheat the oven to 375˚F. Spread walnuts out in a single layer on a baking sheet or oven-proof skillet. Bake in oven for 8-10 minutes, unt
il toasty-smelling. Remove from oven and let cool; roughly chop. Meanwhile, heat the oil in a large, shallow skillet over medium. Add the shallot and cook, stirring occasionally, for 3-4 minutes. Add the garlic, thyme, and salt; cook, stirring often, for 1-2 minutes. Add the turnips and cook, stirring once or twice until just beginning to color, about 2-3 minutes. Add all of the stock, and cover with the lid slightly askew. Simmer until half of the stock has evaporated, about 5-6 minutes. Add all of the kale and the oat milk; cover with the lid askew and continue to cook until turnips are tender, kale is vibrant, and most of the liquid has been absorbed. You may have to adjust the heat higher or lower as the vegetables cook. Remove from the flame and add the (vegan) butter, lemon zest and nutmeg, as well as salt and pepper to your preferences. Stir to combine, then top with the toasted walnuts. Serve warm.