I’d greatly appreciate you doing it. Thank You in advance. Some are sweet, like a carrot, while others taste more like a potato. My turnip greens, this Thanksgiving, were delicious, reminiscent of the dish my grandmother made. The salt will kill the bugs and allow them to be washed away. They can normally cut off what you requested within an ounce or two. If thoroughly boiled, like 10 minutes, they lose that completely and taste like spinach. Or here’s another idea: add a finely chopped apple to the hot drained vegetables along with a pinch of cinnamon. 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. I understand Kale Chips might be interesting. TURNIP GREEN CASSEROLE . This was as fine a base for greens as any I have used. Side meat normally has a good coating of Black Pepper on it. Fill the sink with water so you can wash the greens. Add the pork meat. Flame as low as possible. Honey combined with fresh rosemary can put a different flavour spin on roasted turnips, too. Turnip greens contain a healthy dose of vitamins, minerals and antioxidants. The other … Thank you so much for your wonderful site. ★☆ The subtle sweetness of the apple works surprisingly well marrying the flavours and textures of turnips and potatoes. 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. It’s super easy to Sign Up, and should you ever decide you’re no longer interested, it’s even easier to Unsubscribe. Stir well and cover again. 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. Thank You for your comments and I’m with you on looking forward to warmer weather. I always drop them into a bowl of water as I cut them. Many folks will cook up some cornbread and dunk it into the pot likker once the turnips are gone. It’s all personal taste, so do it the way you’ll enjoy it the most. 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. When the greens and turnips are done, use a slotted spoon and scoop them out into a serving bowl. If you’ve never cooked them before, I suggest you remove most of the stems first time around, leaving just a few, so you can decide if you like the taste of them or not. And, if you like our recipes, tell your family and friends about us. Turnip greens, collard greens, or just “greens” as we call them in the south, is a classic southern side dish that goes with everything from country ham to chicken fried steak. You could drag out the cutting board and dice them up properly. They are bitter when raw, but have a distinctive but mild spicy tang when cooked. It IS however, very important, that you get all that dirt off of them before you start placing them in the pot. 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. I seasoned mine with cured jowl. The e-mail does not appear to be correct. Before you get too experimental with turnips in casseroles, you should try the simple Finnish version in which mashed turnip is bound with eggs and bread crumbs, and subtly sweetened with brown sugar. Fresh turnip greens and turnips are a cold weather delight. Thank You to our farmers for all you do. Here are several great recipe ideas to help turn your harvest of turnips into dishes your family likes to eat! If you want, you can chop them so you’re not finding large pieces of leaves when you start eating them. I liked this display using the old baskets. I posted a very similar recipe here on Taste of Southern that uses cooked turnip greens, turnips, and seasoning pork. We’re starting out easy on the salt for now. 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 Fresh turnip greens and turnips are a cold weather delight. 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. In order to differentiate between collard greens and turnip greens, you need to look at their appearance, growth seasons, and sun and soil requirements. Note: The juice from cooking the turnip greens is called “Pot Liquor” and can be used as a dip for your biscuits or cornbread. Some folks add a lot more sugar than this recipe calls for, but that’s not what I experienced growing up. You can add more water if needed. I don’t see a good evaluation of the recipe after trying it, so let me give you one. Required fields are marked *, Rate this recipe Turnip Greens with Diced Turnips Taste of Southern. 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. Immediately stir 1 clove garlic, minced very fine, into the hot greens. They’re under shelter, but the shelter is open on all sides, so they bundle up good to keep providing us with locally grown produce. 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. This recipe is open to endless interpretations, and can be topped with buttered breadcrumbs and baked into to casserole that goes well with any type of seafood. It’s just me, please don’t hold it against my Southernality. 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. IF Mama could keep people from eating it, she would use it later in her cornbread in the place of cracklings. Chicken stock was added to a cast iron Dutch oven. Older brother loves to smother his greens with the vinegar from a jar of pickled peppers. You can click this link for my Turnip Greens with Diced Turnips recipe. That’s not a lot for either one of us, as they will cook down a good deal once they hit the sauce pot. Mama always just held them in her hands and cut them up like she did her potatoes. -Steve, Your email address will not be published. I’m afraid I don’t understand why. Milk, salt and pepper go in as the drained vegetables are mashed. There are some folks that actually prefer side meat over bacon. You can use a few simple cooking methods or recipe additions to make your turnip greens less bitter and even more delicious. Good to hear from you again. Learn how to prepare and cook turnip greens for a classic Southern side dish. We might stir up a little controversy with the next step. Cut them into thick slices, then into the dices. Even during the dead cold of winter, our State Farmer’s Market is open, with vendors from across the state, selling their locally grown goods. Turnip greens have , to my tastebuds, an unpleasant radish/mustard green "bite" (not necessarily bitterness, but some might call it that) if not well-cooked. ★☆ TURNIP GREEN SOUP . Lots of folks, especially my brother, like to add lots of vinegar on top before eating them. (Smile) I’m sorry to hear they bothered you so back in ’74, and can’t blame you for not eating them anymore. Thank You in advance. Add sugar (not my faovrite method) 3. Nutrition Facts 3/4 cup: 58 calories, 1g fat (0 saturated fat), 9mg cholesterol, 514mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 5g protein. 2 lg. Place diced turnips in a bowl of water to keep them from turning color. I have gotten him to eat Kale recently which surprised me. Then stir in 3 to 4 tablespoons cream cheese (or lesser amounts of goat, feta, or even bleu cheese). After the meat has boiled for 30-40 minutes, we can add the washed greens. Everyone has an opinion on turnips. Let greens, and the turnips, simmer over medium-low heat until both are tender. 11 September 2009, written by Barbara Pleasant. Fold the leaf over and just pull the leaf away from the stem. Turnip greens are most often prepared by cooking them in boiling water. A word of caution: don't forget the cornbread! The vendor I purchased these from stated they had been hand washed three times already. Start by placing a handful or two in the pot and letting them cook down for a minute or two. (Is that even a word?). Fats including olive oil work well to tame bitter flavors, as does including some salt in the recipe. Most folks will cook greens down until they are mushy, and if that’s what you like, go with it. Garlic, hot peppers, bacon, lemon juice or vinegar are traditional seasonings for turnip greens. > Loved for its nutrient-rich leaves that are used fresh as a cooked spring green, or dried for use in tea. -Steve. I was just picking up enough to use for this recipe, and since my friends wife doesn’t like them, he didn’t need many either. I’ll give you the basics and I think that if you like greens, you’ll like these. If it were smoked and cured, we’d call it Bacon. Top with bread crumbs. I come from a long line of Southern country cooks. Bake for 30 minutes. You tell them about how much you want, and they take a butcher knife and slice you off a hunk. Wash, peel and dice the turnips into small cubes, about ½ inch thick. Does that count? Reduce heat to Medium. The second option, is to change the water a few times, discarding the old and replacing with fresh water -- this to removes the bitterness from turnips. You’ll will probably see the water starting to get a little dirty looking. Others like to cut up some fresh Onion and add to the bowl. Cook them with black-eyed peas, ham hocks, onions, or bacon. Still, there are some brave vendors weathering the cold and making the handful of shoppers on this day, pretty happy they’re here. 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. I also tear the leaves into small pieces while I’m washing them. -Steve. I’ll also let you know about any Contests, Giveaways, or anything else of importance that might be taking place. … Turnip Greens Recipe: … Turnip Greens With Chickpeas And Tomatoes The Sparkle Kitchen. Greens are a favorite dish to serve on News Years Day as well as any time of the year. These Southern-style turnip greens complement fried chicken, ham, and pork chops nicely, and they go well with just about any main dish. To quickly cook your greens and release some of the nutrients, bring a pot of water to a boil and add the cleaned greens for only 2-3 minutes, then drain and discard the water. Cover the pot and let the greens simmer for about 15 minutes. Thank you for your comments and I hope you’ll stop by for another visit with us… real soon. Drain off the dirty water. However, this recipe uses Hog Jowl for seasoning and I just might like some good Hog Jowl. These are lightly seasoned, with just a hint of sugar. We’re giving it a head start on the cooking process as it will take longer to cook the pork than the greens. In all honesty, I must start this particular post by saying right up front that I’m not a fan of Turnip Greens. Set them aside while you wash and prepare the greens. Once the greens get tender, they’re done. I can eat a little Spinach, but that’s about it for any type of leafy green you’ll see on my plate. I made some back in the fall and gave them to him for Christmas. 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