Best Truly Tasty Turnips With Greens Recipes
SOUTHERN TURNIPS AND GREENS
Great flavor for a vegetable! Easily found in produce section of grocery. The root is purplish and has green leafy tops. You'll find these turnips in many southern cafes which have home cooked meals. Cornbread is the bread choice to go along with this vegetable dish.
Provided by Seasoned Cook
Categories Greens
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 161.9, Fat 8.9, SaturatedFat 3.4, Cholesterol 8.2, Sodium 997.2, Carbohydrate 19.5, Fiber 5.5, Sugar 11.5, Protein 2.7
PRESSURE-COOKER TRULY TASTY TURNIP GREENS
These savory greens are a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. .-Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. electric pressure cooker, combine all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 903mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
TURNIP GREENS SALAD
This Turnip Greens Salad was created using items from my garden. Because most people cook turnip greens, I wanted to present those same greens in a way that would retain their nutrient content. You can also add different kinds of meat, like cooked shrimp or chicken. -James McCarroll, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta., Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 161 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 203mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
COUNTRY TURNIP GREENS
If you've never tried making turnip greens, my recipe is an easy, tasty way to start. Pork and onions give the fresh greens wonderful flavor .-Sandra Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. , Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.
Nutrition Facts : Calories 317 calories, Fat 28g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.
PAN-ROASTED TURNIPS WITH GREENS
Steps:
- Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
- Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.
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