(Is that even a word?). Let’s keep looking. Popular in the southern region of the United States, turnip greens are often considered bitter, similar in taste to mustard or dandelion greens. The next thing you know, your house is divided into turnip lovers and turnip haters, and cooking from the garden has become a sticky business. Cooking time will vary depending on the size and age of the greens. Southerners might even refuse to eat them without freshly baked cornbread or cornbread muffins.And don't drain the greens … Thank you again for your visits, and I do hope you’ll visit with us again… real soon. Turnip Greens With Chickpeas And Tomatoes The Sparkle Kitchen. I can eat a little Spinach, but that’s about it for any type of leafy green you’ll see on my plate. Thanks for the recipes. It’s my hope, that I can show you how the process of preparing Turnip Greens, including diced Turnips, goes about taking place. Regardless of method, most pickled turnip recipes make use of a piece of red beet, which provides dazzling pink color. Next, add the diced turnips. The salt will kill the bugs and allow them to be washed away. More chicken stock added if needed. Rinse the greens by hand. I’m glad you’re supporting them and shopping with them. To prepare and cook fresh turnip greens, remove and discard stems and discolored spots from the greens. Not really a “need” to keep cooking them, but again, we all have our favorite way of doing things. Your comment will not automatically appear, but I’ll get it posted just as soon as possible. Hi Miz Karen, I’m going to have to try that Kale next. Looks like you are interested in cooking a healthy bundle of mustard and turnip green? As you may know I’m not a big fan of any type of green, even the one’s that get cooked to death so to speak. You might also try turnips in various cheesy gratins, or swimming in a bubbling cream sauce in the company of braised mushrooms. October 24, 2020 • Category: Salads, Mezze/Appetizers This is a cooked salad, made in Lebanon with dandelion greens (wild or farm-grown) called hindbeh. Maybe one day, we’ll have one that is open all year around, if we can find enough folks to support it. I also try to respond to as many comments as possible, so be sure to check back for a reply. Normally, it’s buzzing with lots of people, but it’s pretty cold during this first part of February and just a few days before we get more snow. I also tear the leaves into small pieces while I’m washing them. Thank you so much for your wonderful site. Note: The juice from cooking the turnip greens is called “Pot Liquor” and can be used as a dip for your biscuits or cornbread. As for me, anything that might help improve the taste of these greens is surely worth doing. One of Bart’s favorite things to eat is turnip greens. If it were smoked and cured, we’d call it Bacon. I’d just have to reply that even though I don’t like them, I’ve “tasted” a fair share of them over the years. Leaves are high in protein, Omega-3 fatty acid, and many vitamins and minerals including iron. Fill the sink back up with more water and wash them some more. Thank You Daddy, for giving me the easy part. I’d greatly appreciate you doing it. We’ll visit our North Carolina State Farmer’s Market to pick up some fresh greens, then cook them up with some pork seasoning for a hearty dish that goes great as a side, or as a meal on its own. Place diced turnips in a bowl of water to keep them from turning color. Cover it with about 6 inches of water and place it on the stove top. And, before you tell me that I’ve just never had any that were cooked right, I’ll have to jump right in and say, “if Mama couldn’t cook them, nobody can.”  Enough said on that point. And, if you like our recipes, tell your family and friends about us. Some will fry it up with salt and pepper, and make a sandwich out of it. I’m going to remove the stems. Or here’s another idea: add a finely chopped apple to the hot drained vegetables along with a pinch of cinnamon. But more often than not people can't tell the difference between collard greens and turnip greens. chopped onions Turnip Greens with Diced Turnips Recipe:  You’ll need these ingredients. Folks around here will often use Ham Hocks, Bacon, Bacon Grease, Hog Jowl, Salt Pork, Streak-o-Lean, or this “Side Meat” as it’s called. A cup or so of the chicken stock was used to deglaze the seasoning meat pan and the grease and stock were added to the big pot. It’s absolutely FREE to join, and you can Sign Up in the box below, or the box you’ll find in the top right hand corner of each page of our website. If you’ve read the very first recipe I ever posted here on Taste of Southern, you probably know that I’m NOT here for Collards. It’s great to see this movement with folks going back to purchasing fresh, locally grown produce. Salt helps to kill any bugs that might be hiding in the leaves. It will only take a minute or two of your time, and if you try our recipe, your comments might encourage someone else to try it as well. I prefer to let mine cook with a lid on for a while, probably since they have the texture that I grew up with. Bake for 30 minutes. While I agree with your prep of your turnips and turnips greens, I am a bit puzzled by your stated cooking time in the recipe. As with any recipe, you alter it to suit your needs, if you like to cook, just like some of us add more or less seasoning when making sausage. Flame as low as possible. TURNIP GREEN CASSEROLE . Advertisement. Unlike most other vegetables, you can eat both the turnip's root and the leafy greens attached to … I have gotten him to eat Kale recently which surprised me. We have the Georgia State Farmers Market close by and I love shopping there. You can also use it to stuff a calzone or as a creamy ingredient in a hot pasta dishes. Deselect All. Do you like them? I purchase this from a store just a few miles from where I live. When I saw the recipe, I knew I had to cook it. Thank You in advance. Drain, reserving 2 tablespoons of drippings. I’ve tasted the one’s Mama cooked, and the one’s we prepared and sold at the restaurants I’ve been involved with. Thank you for your comments and I hope you’ll stop by for another visit with us… real soon. It’s a bit of a process, especially if you were to buy them from a roadside stand where they had never been washed at all. It’s a matter of taste, as the stem is often a bit bitter, and changes the taste of the cooked greens. As you can see, the leafy green has a pretty large stem that runs down the middle. Top with bread crumbs. Salted pork and sugar help not only to flavor the greens but cut down on the bitterness as well. Cover the pot and let the greens simmer for about 15 minutes. When making turnip pickles, be sure to follow recipes exactly to make sure you have a safe and proper acid level for pickling and canning purposes. It is well written and simply appealing! A small amount of sugar is often added to help smooth out any rough flavour edges, but when working with garden-grown turnips that mature in cool soil, taste before adding sugar. The most obvious vegetable this time of year is “greens.”  You’ll find lots of fresh Collards, these Cabbage Collards, Kale, Mustard Greens and Turnip Greens. Without the salting and curing process, it doesn’t add seasoning flavor to the greens like Bacon or Ham Hock would so we’ll add a bit more salt. It’s going to take a little time to prepare the greens anyway, so let the meat be cooking while you wash the greens. Sick slices of the meat were placed in an iron skillet and cooked low and slow to render the fat. Then she added sugar, salt, pepper, and vinegar from a jar of pickled peppers. Look the leaves over to be sure there aren’t any bugs hiding anywhere on the leaves. The tight fitting lid was placed on the pot. wine vinegar. Bring to a boil. -Steve. You can use the water that was in the bowl if it looks like you need a bit more for the greens. Everyone has an opinion on turnips. Again, please help us spread the word by sharing our information with your family and friends. Add roast beef, skillet cornbread, and maybe even some mashed potatoes and his rating of supper would most certainly be a 10.. 8 ounces country ham, cubed (see Cook's Note) 1/3 cup apple cider vinegar 1 pound stemmed turnip greens (see Cook's Note) Freshly cracked black pepper Reduce heat; cover and simmer for 45 minutes or until greens are tender. In terms of taste, turnips taste like a cross between cabbages and radishes. If you have the opportunity where you live, I strongly encourage you to support your local farmers. THIS is was what we were looking for. Thank you for your visit today, Happy Thanksgiving, and be sure to visit with us often. They are the stem and leave of the turnip plant. The Best Canned Turnip Greens Recipes on Yummly | Spicy-sweet Pork Stir Fry, Charu’s Warm Chickpeas And Veggies Salad, Confit With Cod Migas And Turnip Greens The liquid left in the pot is referred to as “pot likker.”  You can add as much, or as little as you want, to the bowl before you serve them. We might stir up a little controversy with the next step. I’m not really a fan of any kind of leafy green that I’ve tried thus far. My turnip greens, this Thanksgiving, were delicious, reminiscent of the dish my grandmother made. They caramelise beautifully when roasted uncovered in a hot oven, and do even better when a tablespoon or two of maple syrup and a generous sprinkling of fresh sage are added to the roasting pan. So, if you’re ready to stroll the Farmer’s Market with me, and pick up a “mess of greens,” we’ll get in the kitchen real soon. Add any leftover “pot likker” as desired. Fill the sink with water so you can wash the greens. (We won't display this on the website or use it for marketing), (Please enter the code above to help prevent spam on this article), 6 Ways to Spice Up Root Vegetables in the Kitchen, Make Thirst-Quenching Drinks from Your Garden, Growing Biennial Vegetables for Flowers and Seeds, How to Make Infused Waters from Your Garden. Side meat normally has a good coating of Black Pepper on it. Add your own thoughts on the subject of this article: 1 pound cleaned, stemmed, and chopped turnip greens 4 tablespoons (1/2 stick) butter 2/3 cup chopped onion 1 teaspoon chopped garlic 1 teaspoon ground chile de árbol or cayenne pepper, or more to taste 1 1/4 cups diced tomatoes 2 1/2 cups chicken stock, preferably homemade Salt Then, cover the pot and reduce the heat down a notch or two. I’m not really afraid these have bugs, but if you were to purchase greens from someone that hadn’t washed them already, you might find some bugs on the underside of the leaves. 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