Submitted by our CSA Member, Paige
1/2 cup Extra Virgin Olive oil
1 large bunch turnip greens; finely chopped (can add some kale in as well! or Radish Greens)
3 cloves of garlic; smashed, peeled and minced
zest of 2 lemons
juice of ~1/2 lemon; more to taste (can substitute Champagne Vinegar 2-3 T)
1 T cumin
1 T paprika
1 t salt
1 t red pepper flakes
Fresh cracked pepper to taste
Whisk together all the ingredients in a bowl.
Let sit at room temp for a bit before serving.
Serve with hunks of fresh bread. This is can been spooned over some goat cheese and enjoyed. Or as I have suggested above on bread with the Turnip & Barley Soup.
Store extra chermoula in an air-tight container in the fridge. It'll keep for about a week.
Chermoula can be made ahead of time and gets better as it sits. Remove it from the fridge and let it come to room temp before serving.
I sometimes like to be ready for packed lunches to go! I will cooks off the Kale & Chard, drain well and use cold in my salads throughout the week. This is a perfect example of a salad that can be built and enjoyed when ready through out the week.
I’ll use the Chermoula as the base for a dressing, stretching it with a bit more EVOO & Vinegar.