1 bag of Eatwell stir-fry mix1 bunch of turnip greens 2 spring onion bulbs Olive oil 3 tablespoons raisins
For the dressing: 1 Navel orange 2 tablespoons white wine vinegar Extra-virgin olive oil 2 tablespoons capers
Wash and trim the leaves. Slice the onions thinly into rings. Pour a thin layer of oil, say a couple of tablespoons, into a shallow pan and let the onion cook for fifteen minutes or so, until soft and sweet. It will need the occasional stir to stop it browning beyond a pale honey color.
While the onion cooks, squeeze the orange juice into a small bowl, add the wine vinegar, then beat in up to five tablespoons of olive oil, to give a sweet-sharp dressing. Stir in the capers and a grinding of black pepper. Steam the greens briefly. Pour the Navel orange dressing into the pan with the onion, shake in the raisins, and spoon over the leaves.
Adapted from seriouseats.com