COUNTRY TURNIP GREENS
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
- Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
- Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.
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.
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
TRULY TASTY TURNIPS WITH GREENS
This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. -Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 514mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
MIXED GREENS WITH TURNIPS & TASSO
Make and share this Mixed Greens With Turnips & Tasso recipe from Food.com.
Provided by Bayhill
Categories Collard Greens
Time 3h55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place all greens in sink or a large pot; fill to brim with lukewarm water. Let greens stand 15 minutes.
- Carefully remove greens from water without disturbing sandy-silt which has settled to the bottom. Wash leaves under running water; tear leaves into small pieces, removing tough ribs.
- Place torn greens, onions, turnips, and tasso or ham in a 10- to 12-quart soup pot; fill to top with water. Add sugar, picante sauce, salt and pepper.
- Bring to a boil over medium-high heat; boil 5 minutes. Reduce heat. Barely simmer, stirring occasionally, 3 hours. Taste for seasoning; adjust if necessary. Greens should have lots of liquid left; add more water if necessary. Serve hot.
PAN-ROASTED TURNIPS WITH GREENS
Steps:
- Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
- Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.
CHEF SCOTT'S KICKIN' MIXED GREENS
If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
Provided by chefboy11
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
- Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g
LEON O'NEAL'S TURNIP GREENS
Provided by Robb Walsh
Categories Leafy Green Side Sauté Quick & Easy Bacon Turnip Boil Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain.
- In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Serve with Louisiana hot-pepper sauce.
- Variation:
- Green beans. Substitute 1 pound fresh green beans, cleaned and snapped. Omit the sugar.
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