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Turnip Greens

Turnip greens are the leaves of the turnip plant, a vegetable more commonly grown for its flavorful reddish-white root. Turnips are a member of the same family as other health-protective giants like kale, collard greens, cabbage, and broccoli. Turnip leaves are smaller and softer than their leafy green cousin, collard greens. They’re loaded with vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens, like other dark leafy greens, provide considerable nutrients to support detox, antioxidant and anti-inflammatory systems. Turnip greens are a common side dish in southern cu..

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  • Spicy Okra and Turnip Greens

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    Source: Food.com

    By mary winecoff on May 27, 2008

     

    Ingredients:

    1 lb turnip greens, stems removed and cut into 1/4 inch slices

    12 okra, end removed and cut into halves

    1 medium onion, chopped

    1/4 cup pine nuts

    3 jalapeno peppers, seeded and finely chopped (red is preferred)

    1/4 cup water

    1/4 teaspoon salt

     

    Prep Time: 10 mins

    Total Time: 30 mins

     

    Directions:

    1. Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 3 minutes.

    2. Stir in turnip greens, okra and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until turnip greens are tender, 18 to 20 minutes.

     

    Servings: 6


     

  • Neckbones and Collard Greens or Turnip Greens

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    Source: Food.com

    By Chef Mommie on July 11, 2005

     

    Ingredients:

    2 lbs pork necks

    2 lbs collard greens or 2 lbs turnip greens

    1/2 tablespoon salt

    1 tablespoon salt

    bacon grease    (or fatback grease)

     

    Prep Time: 15 mins

    Total Time: 1 hr 15 mins

     

    Directions:

    1. Wash neck bones in warm water and 1/2 Tablespoon salt.

    2. Put neck bones in a large pot filled halfway with hot water and 1 tablespoon salt.

    3. Boil 30 minutes.

    4. While neck bones are cooking, cut the long stalks off the greens and remove any yellow leaves.

    5. Wash the greens in lots of cold water twice.

    6. When the neck bones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning.

    7. Cover and turn burner down on low to simmer.

    8. Cook until greens are tender. (approximately 1 hour).

    9. Put in colander to drain. Tip*** Take a small saucer and push on the greens to get most of the water content out. You may have to pick some bones out because the neck bones some times fall apart. Cooking them in some type of bag (like cheesecloth) might help but I don\\\'t do that.

    10. You can cut them up how you like. I use a Hand Chopper. I like mine chopped fine but you can chop to your liken.

     

     

    Servings: 6-8


  • Traditional Southern Greens (Mustard, Turnip or Collards)

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    Source: Food.com

    By little_wing on April 29, 2007

     

    Ingredients:

    4 bunches greens

    1/3 cup cold bacon grease        (3 big spoonfuls)

    1/2 cup ham stock or 1/2 cup chicken broth

    salt and pepper

    2 pinches sugar

     

    Prep Time: 25 mins

    Total Time: 3 hrs 30 mins

     

    Directions:

    1. Fill sink with cold water.

    2. Put in greens, making sure they have room to float.

    3. The greens will rise to the top, while the dirt will sink.

    4. Let greens sit in water for about 20 minutes.

    5. Scoop out greens being careful not to stir up the dirt on bottom.

    6. If they still look dirty, change water and repeat process.

    7. Finish the cleaning by rinsing under running water.

    8. Tear greens into pieces, throwing away thick veins and stems.

    9. In a large pot, heat the bacon grease over med-high.

    10. Add the greens and toss well with bacon grease for a couple of minutes.

    11. Add ham stock, salt and pepper and sugar and stir.

    12. Cover and simmer gently until very tender (DO NOT BOIL).

    13. 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.

    14. Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

     

    Servings: 6


  • Chile-Vinegar Turnip Greens

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    Source: Food.com

    By s'kat on January 25, 2002

     

    Ingredients:

    1 1/2 teaspoons olive oil

    2 cloves garlic, minced

    1 (1 lb) bag turnip greens, chopped

    1 cup chicken broth

    1/4 cup rice vinegar

    2 teaspoons chili paste with garlic

    1/2 teaspoon fresh ground black pepper

     

    Prep Time: 5 mins

    Total Time: 55 mins

     

    Directions:

    1. Heat oil in stockpot over medium-high heat.

    2. Add garlic and saute 30 seconds or until lightly browned.

    3. Add greens and saute 5 minutes, or until wilted.

    4. Add remaining ingredients.

    5. Bring to a boil, cover, reduce heat, and cook 45 minutes.

     

    Servings: 4


  • Mixed Greens With Turnips & Tasso

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    Source: Food.com

    By Bayhill on May 25, 2006

     

    Ingredients:

    10 ounces fresh collard greens

    10 ounces fresh mustard greens

    10 ounces fresh turnip greens

    2 medium onions, halved lengthwise, sliced

    3 medium turnips, halved lengthwise, sliced

    3/4 lb tasso or 3/4 lb smoked ham, cut into bite-sized chunks

    1 1/2 tablespoons sugar

    1/2 cup picante sauce

    1 tablespoon salt          (to taste)

    1 tablespoon fresh ground pepper         (to taste)

     

    Prep Time: 35 mins

    Total Time: 4 hrs

     

    Directions:

    1. Place all greens in sink or a large pot; fill to brim with lukewarm water. Let greens stand 15 minutes.

    2. 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.

    3. 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.

    4. 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.

     

    Servings: 8-10


  • Delicious Greens and Ham

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    Source: allrecipes.com

    By: Margy

     

    Ingredients:

    vegetable oil cooking spray

    1/2 pound chopped cooked ham

    1/2 medium yellow onion, chopped

    1 (15.5 ounce) can diced tomatoes

    1 pound fresh turnip greens, rinsed and chopped

    2 tablespoons apple cider vinegar

     

    Prep Time: 15 mins

    Total Time: 32 mins

     

    Directions:

    1. Set a large skillet over medium-high heat and coat with cooking spray. Add ham and onion; cook and stir until onion is clear. Add the tomatoes and turnip greens and cover the skillet. I use a 12 inch skillet and I have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes.

    2. Transfer the greens and ham to a serving bowl and toss with apple cider vinegar.

     

    Servings: 6


  • Cuban Green Soup

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    Source: allrecipes.com

    By: SBEARLY

     

    Ingredients:

    2 ounces salt pork, diced

    1 large onion, chopped

    5 (15 ounce) cans navy beans, with juice

    2 (10 ounce) packages frozen turnip greens with turnip pieces

     

    Prep Time: 1 min

    Total Time: 31 mins

     

    Directions:

    Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.

     

    Servings: 8