Southern Style Turnip Greens Recipe 425 Food

COUNTRY TURNIP GREENS

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.

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.

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!

SOUTHERN GREENS

Steps:

• In a large, heavy pot over medium heat, add the margarine, onion and ham hock. Saute until onions seem translucent, about 5 to 6 minutes. Add the remaining ingredients, except the turnip greens, and mix together. Add the turnip greens and cook on medium heat, partially covered until tender, stirring occasionally, about 1 1/2 to 2 hours. When the greens and turnips are tender it's time to eat.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

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.

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.