Mas Turnip Greens Food

MASHED TURNIPS AND POTATOES WITH TURNIP GREENS

Steps:

• Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
• Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
• Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
• Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
• Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS

Steps:

• Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

MASHED TURNIPS

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat and season with salt.
• Once boiling, add the peeled and diced turnips. Cook until fork tender, about 20 to 30 minutes.
• Drain the turnips and place them back into the pot. Add the butter , sugar, and pepper, and season with salt to taste.
• Using a potato masher, mash the turnips with the butter and seasonings until it reaches your desired consistency. Taste and adjust the seasonings as needed.
• Serve hot and enjoy.

BRAISED TURNIP GREENS

Steps:

• Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
• Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
• Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.

MA'S TURNIP GREENS

Steps:

• Wash the greens in cold water.
• Chop Pork Bacon into 1/2" cubes.
• In a large pot add your pork bacon and bacon grease. Cook until bacon starts to turn brown.
• Add water into the pot with the pork bacon. Bring to a boil.
• Add green into the pot. As the greens cook down add the red pepper pods, salt and black pepper.
• Cook to your desire tenderness.

COUNTRY TURNIP GREENS

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.

TURNIP GREENS

Steps:

• Wash greens thoroughly, removing any grit and large stems.
• Place greens in dutch oven with water and salt.
• Bring to a boil and cook for 30 minutes uncovered.
• Add vinegar, sugar, and bacon drippings.
• Reduce heat to simmer and cook at least 1 hour covered.
• Fry bacon and crumble.
• Saute chopped onion until tender.
• Add bacon and onion and cook an additional 10 minutes.
• Serve with vinegar flavored with whole red pepper.

GARY'S SAVORY TURNIP GREENS

Steps:

• Combine all ingredients and simmer 10-15 minute.
• The liquid may be thickened slightly with flour, if desired.
• If possible, prepare this vegetabe ahead of time. Allow flavors to blend. Reheat at serving time.

EASY TURNIP GREENS

Steps:

• Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.