Salubrious Turnip Greens And Roots Recipes

TURNIP ROOTS AND GREENS

Steps:

• Heat a large saucepan over medium-high heat. Add the sausage and 1 tablespoon olive oil. Cook until the sausage starts to brown. Pour in the water, cover, and bring it up to a boil. Cook for 15 minutes.
• Meanwhile, wash the roots and greens thoroughly. If you're using Purple Top or another variety of large turnip, separate the roots from the greens and cut the roots into quarters. If you're using Hakureis, you can leave them whole.
• Make sure you still have 2 quarts of water in the saucepan and add the roots and greens at the same time. They will not be completely submerged right away, but check back in a minute or two and stir things around. The greens will have cooked down, and both the roots and greens should be submerged in the cooking liquid. If they are not, add just enough water to barely cover them.
• Simmer covered for about 10-15 minutes. You're looking for the roots to be quite tender and the greens to be soft. Once they're done, drain off all but 1/2 cup - pot liquour is the life-fixing chicken soup of the South.
• Add the salt. If you have a collard chopper, roughly work through the roots, greens and sausage. The end product ain't gonna be pretty, but it is delicious. If you don't have a collard chopper, get one, and use a large fork in the meantime. Serve warm.

SOUTHERN TURNIPS AND GREENS

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!

SALUBRIOUS TURNIP GREENS AND ROOTS

Steps:

• Wash and drain greens. On cutting board, place a large hand full of layered washed greens and roll into a tube. This does not have to be exact. With a sharp knife cut tube of greens and toss into large bowl. Repeat until all leaves are cut into smaller pieces.
• Meanwhile, in a large stock pot turn on medium low heat for 1 minute. Add in olive oil.
• To stock pot add all greens, chopped turnip roots, rutabaga and water. Stir well and cover with lid. Cook for 15 minutes and stir as needed. If water amount becomes too low, add in another cup of water to help steam the greens.
• Cook for 30 additional minutes or until all turnip greens, turnip roots and rutabagas are tender. Add in salt and pepper. I have used a small amount of salt in an effort to reduce sodium. You may add more at the table if needed.
• Note: At this point, the greens need a sprinkle of cayenne. Sprinkle cayenne and adjust to your enjoyment.

OLD FASHIONED TURNIP GREENS

Steps:

• Remove the stems from the turnip greens. Wash the turnips well (get all the sand and dirt off!), and tear into bite-size pieces.
• Peel the turnip roots and cube. Set the turnip greens and turnips aside.
• Rinse the salt pork and cut into 2 inch pieces. Combine the salt pork and water in a Dutch Oven. Bring to a boil. Cover, reduce the heat, and simmer for 30 minutes.
• Add the turnip greens; cover and cook for 1 hour. Add the turnip roots, bacon drippings, and salt if desired. Cover and cook an additional hour or until the turnip greens and roots are tender. Sprinkle with green onions just before serving.