Quick Turnip Greens Food

QUICK TURNIP GREENS

Steps:

• Heat a quart of salted water to boiling in a saucepan. Cook greens until just tender, about 5 minutes; drain.
• In a skillet cook bacon. Remove and drain on paper toweling.
• Add onion to the skillet and cook until soft, 6 to 7 minutes, stirring occasionally. Add the greens and toss. Stir in the sugar and the vinegar and cook until heated through, about 2 or 3 minutes.
• Crumble bacon and sprinkle over top. Add a couple of dashed of hot sauce. Season with salt and pepper to taste and serve.

HOW TO COOK TURNIP GREENS

Steps:

• Wash the greens. Rinse the turnip greens under cold, running water, scrubbing them gently with your fingers. Drain the leaves by drying them in a salad spinner, patting them dry with clean paper towels, or spreading them out on clean paper towels and allowing them to air dry. You could also clean the greens by allowing them to soak in a clean bowl or sink of cold water for several minutes to loosen the dirt. Quickly rinse with running water before draining.
• Remove the stems. Cut the stems off at the base of each leaf using a sharp knife. Examine the leaves as you work. If there are any bruised or wilted leaves, toss them out.
• Tear apart the leaves. Use your fingers to tear the leaves into small pieces. Each piece should be about 1/2 inch (1.27 cm). You should have roughly 12 cups (3 liters) of torn turnip greens. If desired, you can also give the turnip greens a rough chop with a sharp knife instead of tearing them apart by hand.
• Sprinkle with lemon juice. Lightly sprinkle the turnip greens with the lemon juice, tossing them gently with your hands to coat. Let the turnip greens sit for at least 5 minutes. The lemon juice helps to activate the myrosinase enzymes in the greens and increase the formation of isothiocyanates. In short, the lemon juice prevents the greens from wilting while increasing their nutritional benefits.

GINA'S TURNIP GREENS

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.

TURNIP GREENS

Steps:

• In a 3-quart saucepan, melt 2 tablespoons of the butter and/or bacon grease (optional) over medium-high heat. Add the onion and sauté until it begins to soften, about 3 minutes. Add 1 quart water and the pig tail and House Seasoning. Bring to a boil, cover, then reduce the heat and allow the meat to cook for 2 hours.
• Add the greens – they will fill the pot, but they will cook down very quickly. Bring to a boil, then reduce the heat to low, cover the pot, and cook the greens until they are tender, 20 to 40 minutes, depending on how young and tender they are and how tender you like your greens.
• Note: When you reheat the leftovers, add 2 teaspoons hot sauce.

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.

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.

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.

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.

SUPPERTIME TURNIP GREENS

Steps:

• Remove and discard tems from greens. I do this by rollin up leaves, from stem to tip, and slicing along each side of the stem. Coarsely chop leaves.
• Bring 4 cups water and bacon slice to a boil in a large Dutch oven. Add greens, seasoned salt, and remining ingredients. Cook over medium heat 35 to 45 minutes or until tender.

MY EASY TURNIP GREENS

Steps:

• Chop greens, onion, pastrami.
• Heat pan to medium ish low.
• Spray with Pam.
• Saute til greens are wilted and onions turning translucent.
• Add vinegar, salt and pepper to taste, vinegar first.