SOUTHERN TURNIPS AND GREENS
Great flavor for a vegetable! Easily found in produce section of grocery. The root is purplish and has green leafy tops. You'll find these turnips in many southern cafes which have home cooked meals. Cornbread is the bread choice to go along with this vegetable dish.
Provided by Seasoned Cook
Categories Greens
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cut turnip leaves from turnip root. Wash turnip greens 3 times in cold water and cut off bit stem sections. Peel turnip root and cut into small cubes.
- Place water in a large pot with lid and bring to a boil. Place turnip greens along with cubed roots into pot. Add salt and bacon drippings.
- Boil on simmering heat for approximately one hour. Cut turnips greens into small pieces.
- Serve and enjoy!
Nutrition Facts : Calories 161.9, Fat 8.9, SaturatedFat 3.4, Cholesterol 8.2, Sodium 997.2, Carbohydrate 19.5, Fiber 5.5, Sugar 11.5, Protein 2.7
COUNTRY TURNIP GREENS
If you've never tried making turnip greens, my recipe is an easy, tasty way to start. Pork and onions give the fresh greens wonderful flavor .-Sandra Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. , Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.
Nutrition Facts : Calories 317 calories, Fat 28g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.
GINA'S TURNIP GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in Dutch oven over medium heat.
- Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
- In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
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- Using your hands, pull the leaves from the thick collard greens stems, and discard the stems. Roll the leaves lengthwise into a cigar shape, and cut crosswise into large pieces. Fill a clean sink or a large pot with plenty of cold water, and rinse the greens in the water, allowing any dirt or grit to sink to the bottom (repeat several times with fresh water, if necessary). Lift the greens out of the water, and set aside in a colander to drain.
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