Turnip Greens and Pine Nut Flat Breads

If you’ve got a bag of chopped greens in your fridge, try this: Pita bread spread with hummus, topped with wilted greens, pine nuts, lemon, and salt.

I love those bags of pre-cut and washed greens in the produce department. They’re big bags of greens like kale, collards, mustard greens, and turnip greens that are ready to use and a nice time saver. I almost always have a bag of one of them in the fridge and have really enjoyed finding ways to use them up.

Pita bread topped with greens and pine nuts, cut in quarters.

Using Your Greens

To use the bags of chopped greens, I make recipes that use a lot of them at once, like this pasta with sausage and lots of mustard greens over here. But more often than not, I find myself throwing a handful or two into whatever I’m cooking. There are 10 ways to use chopped kale over here, and I know from experience that these work with whatever kind of cut greens you decide to grab from the store.

Today’s recipe is another attempt, and a successful one, to use up some of those greens in new ways. This is a great appetizer for a casual party, or it makes for a good healthy lunch. It’s so simple but has so much flavor.

Turnip Greens And Pine Nut Flat Breads

To make these tasty flat breads, first toast some pine nuts and set them aside. Then heat some olive oil in a skillet and add the turnip greens, cook for a few minutes until they’re wilted. Turn off the heat but keep them in the pan to stay warm.

Next, toast some pita bread and spread it with hummus. Top the hummus with the wilted greens and the pine nuts. Squeeze a bit of lemon juice on there and sprinkle with coarse salt (kosher salt or sea salt). Then cut them into wedges and dig in.

Pita Flat Bread Variations

Use the recipe below as inspiration, but don’t stop there. It’s a great combination but maybe the bag of greens in your fridge is something different.

Maybe you’d prefer kale with a garlic hummus and toasted walnuts. Or how about spinach with a roasted red pepper hummus? Get creative and share your favorite version with me in the comments!

I hope you like this recipe and are enjoying the versatility of the bagged chopped greens as much as I am. Enjoy.

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Turnip Greens and Pine Nut Flat Breads


  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Description

If you’ve got a bag of chopped greens in your fridge, try this: Pita bread spread with hummus, topped with wilted greens, pine nuts, lemon, and salt.


Ingredients

  • 2 Tbsp. pine nuts
  • 2 Tbsp. olive oil
  • 5 oz. chopped turnip greens
  • 2 whole wheat pita breads
  • ¼ cup hummus
  • ¼ tsp. lemon juice
  • ¼ tsp. coarse salt (kosher or sea salt)

Instructions

  1. Place pine nuts in a large skillet over medium-low heat. Cook until fragrant and some brown spots are just starting to show up. Transfer to a bowl and set aside.
  2. Measure olive oil into the skillet and heat over medium-high heat. Add the turnip greens. Stir and cook until wilted, 3 minutes. Remove from heat.
  3. Toast the pita breads in the toaster or under the broiler. Spread each with half of the hummus. Top with the turnip greens and pine nuts. Sprinkle with lemon juice and salt.
This post originally appeared in January 2017 and was revised and republished in April 2021.
Turnip Greens and Pine Nut Flat Breads

2 responses to “Turnip Greens and Pine Nut Flat Breads”

  1. Mary Beth M. Petrovick says:

    Christine, Your recipe for Turnip Greens Flatbread is delicious. I bought the greens planning to cook them traditional Southern style.I happened to notice your recipe on the back of the greens bag. and decided to try it. It’s quick, easy and full of rich flavor. It’s now my favorite way to prepare turnip greens.

    I have to say that I found it a bit messy to eat. The greens want to stick together and half the topping wants to come off in one bite. I was lazy and just dumped the bag of chopped greens in the frying pan. The solution would be to chop the greens a bit more finely before cooking. Pine nuts are great, and walnuts make n economical substitution.

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