COUNTRY TURNIP GREENS
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
ELLEN'S EASY BOILED TURNIPS
I have always loved turnips--not turnip greens--just plain ol' boiled turnips with salt and pepper and plenty of butter. They don't even need a recipe, really. I am one of the few people I know who likes them, however. And that's okay. More for me!
Provided by Ellen Bales
Categories Vegetables
Time 40m
Number Of Ingredients 5
Steps:
- 1. Peel and slice the turnips. Place them into a large saucepan and half-fill with water; add salt.
- 2. On medium-high heat, bring turnips to a boil. Lower heat, cover, and simmer about 30 minutes or until tender. Drain into a colander and place back in saucepan.
- 3. Partially mash with potato masher, adding butter as you mash. Turnips will be lumpy but slightly mashed. Add salt and pepper as desired.
- 4. May add toppings of your choice, such as bacon bits, garlic, or shredded cheese
BRAISED TURNIP GREENS
Bitter greens like turnips are rich in flavor, and the smoky turkey wings in this recipe take them to the next level. Create your own stock from the smoked turkey to double down on flavor of the finished wings.
Provided by Food Network Kitchen
Categories side-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
- Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
- Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.
OLD FASHIONED TURNIP GREENS
This recipe comes from the heart. It is best served as a main dish with a side of crispy cornbread. My mom would just dunk her cornbread into the juices from this dish. She always topped with some of the vinegar from a jar of peppers, what she called pepper sauce. I now drive over the bridge to wait on the local growers to bring in their turnip greens with the roots attached. There is nothing like it. I've bought the ones at the grocery store and added the peeled waxed turnips, but it is somehow not quite the same.
Provided by Lynette ! @breezermom
Categories Other Main Dishes
Number Of Ingredients 6
Steps:
- Remove the stems from the turnip greens. Wash the turnips well (get all the sand and dirt off!), and tear into bite-size pieces.
- Peel the turnip roots and cube. Set the turnip greens and turnips aside.
- Rinse the salt pork and cut into 2 inch pieces. Combine the salt pork and water in a Dutch Oven. Bring to a boil. Cover, reduce the heat, and simmer for 30 minutes.
- Add the turnip greens; cover and cook for 1 hour. Add the turnip roots, bacon drippings, and salt if desired. Cover and cook an additional hour or until the turnip greens and roots are tender. Sprinkle with green onions just before serving.
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
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