Pomegranate Glazed Turnips, Sweet Potato & Kale

Presented by Chef Tim Groody, Fork! Restaurant
Yield:  Six Servings

1 bu baby turnips or 2 large turnips (large turnips will need to be peeled)

6 different colored sweet potato fingerlings

1# kale leaves small to medium sized leaves (red Russian and lacinato work best)

1 T chopped shallots

1 T chopped garlic

3 T olive oil

½ cup pomegranate juice

1tsp lemon juice

salt & pepper

2 T pomegranate seeds

First tear and wash the kale.  Wash and cut sweet potatoes in ½ lengthwise.  Toss with 1 T of the olive and salt and pepper.  Place cut side flat on a baking pan and bake at 350* for 15-20 minutes, until soft.  Meanwhile cut baby turnips in ½.  In a sauté heat oil over medium heat.  Add turnips and sprinkle with salt and pepper.  Cook 5 minutes, when they start to color add pomegranate juice.  Cook at a simmer until the turnips are cooked and the juice reduces to a glaze.  Add shallots and garlic, then lemon juice.  Toss in kale and sweet potatoes.  Heat and wilt the kale. Add seeds.  Serve with any seafood or meat dish.   Enjoy!!!!!