Dark, earthy turnip greens slow-simmered with garlic, chilies, and cheese until meltingly tender, with a deeply savory, slightly bitter flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Wash and chop turnip greens into rough pieces.
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2
Melt butter in a saucepan. Sauté onion and garlic until softened.
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3
Add turnip greens, dried chilies, and water. Bring to a simmer.
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4
Cook covered for 20 minutes until greens are very tender.
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5
Stir in crumbled cheese and cook for 5 more minutes until cheese melts.
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6
Season with salt and serve with red rice.
Did You Know?
Turnips grow abundantly at high altitudes in Bhutan, and nothing goes to waste — the root, leaves, and even flowers are all eaten.
Chef's Notes
The Story Behind Lom
Lom is a humble, nourishing dish born from Bhutan's subsistence farming culture. Turnip greens, available even in harsh mountain climates, have sustained Bhutanese families for generations. The addition of cheese transforms these simple greens into something special.
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