TRULY TASTY TURNIPS WITH GREENS
This savory dish is 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 5h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 514mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS
Traditional seasonings for southern greens are bacon grease or ham. This healthier version is a delicious alternative. Serve as-is or with sauteed bell peppers, onions, and garlic.
Provided by wright134
Categories Side Dish Vegetables Greens
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 6.1 g, Cholesterol 2 mg, Fat 8.6 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 1.2 g, Sodium 530.1 mg, Sugar 0.8 g
TURNIP GREENS AND POT LIKKER
A daily standby in season. Delicious served with cornbread or corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Greens
Time 2h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place salt pork in cold water, bring to a boil and cook for 45 minutes.
- Wash turnip greens in several changes of water; place into pot with pork and simmer for an hour.
- Drain water fromgreens and meat, reserve 1 1/2 cups of cooking liquid; chop greens rather fine and season well with salt and pepper.
- Place greens in a hot dish and arrange slices of pork on top.
- Pour reserved liquid (pot likker) over and serve.
Nutrition Facts : Calories 424.5, Fat 45.7, SaturatedFat 16.7, Cholesterol 48.8, Sodium 812.9, Protein 2.9
POT O'GREENS
Steps:
- Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
- In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
- Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.
POT LIKKER SOUP
Provided by Sarah Belk
Categories soups and stews, appetizer
Time 1h20m
Yield About five cups, serving four as a first course
Number Of Ingredients 9
Steps:
- Place all ingredients except the turnips and cooked bacon in large saucepan with just enough water to cover vegetables and bring to a boil. Lower heat and simmer partially covered for one hour, adding water as necessary to cover vegetables.
- Set a colander over a large saucepan and strain the soup. Discard the onion, carrot and bacon pieces and the herb bouquet. Set the greens aside. Return the liquid to a boil and add the turnips. Lower the heat and simmer until the turnips are crisp-tender, approximately 10 minutes. There should be three cups liquid; add water or reduce as necessary. Set the turnips aside.
- In a food processor, puree the reserved greens with half the cooking liquid. Return the puree to the remaining cooking liquid in the saucepan. Add cream and turnips and heat through. Ladle into bowls and sprinkle with bacon, if desired.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 518 milligrams, Sugar 12 grams, TransFat 0 grams
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