Turnip Hash with Broccoli Rabe (or Kale)

Ingredients

• 1/2 pound plum tomatoes (use canned or omit) 
• 1/2 pound medium turnips, peeled and cut into 1/2-inch dice
• 1/2 pound carrots, peeled and cut into 1/2-inch dice
• 1/2 pound fingerling potatoes, peeled and cut into 1/2-inch dice
• 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups) or sub kale 
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 4 garlic cloves, smashed
• 3/4 teaspoon coarse salt
• 1/4 teaspoon crushed red-pepper flakes
• 1 teaspoon coarsely chopped fresh thyme

Directions

Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.