Adapted by the VegOut! Team from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Pour oil into a large nonstick skillet and place over medium-high heat
Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
Reduce heat to medium-low. Add the onion, garlic, hot peppers (optional), turmeric, cayenne, salt, and black pepper. Sauté until onions become translucent
Add turnip greens and roselle greens then sautéed until wilted about 5-7 minutes.
Serve over rice, quinoa, or the grain of your choice and enjoy!
In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
Drain and pat daikon dry with appear towel.
Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
Once the sugar dissolves completely, pour the hot liquid over the daikon.
Set aside to cool (approximately 2 hours)
Use as a condiment on EVERYTHING!
Enjoy!
Recipe Notes
Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.
