Hands-on Time
17 Mins
Total Time
17 Mins
Yield
Serves 4 (serving size: 1 cup)
Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

How to Make It

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turnip, thyme, shallots, and 1/8 teaspoon salt; sauté 2 minutes. Reduce heat to medium-low; cover and cook 6 minutes or until turnips are slightly tender, stirring occasionally. Increase heat to medium-high. Add beans; cook 2 minutes, stirring occasionally. Add remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper; cook 1 minute or until cabbage is slightly wilted, stirring occasionally. Top evenly with cheese.

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