Turnip Greens Recipes

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.

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.

Steps:

• Heat a quart of salted water to boiling in a saucepan. Cook greens until just tender, about 5 minutes; drain.
• In a skillet cook bacon. Remove and drain on paper toweling.
• Add onion to the skillet and cook until soft, 6 to 7 minutes, stirring occasionally. Add the greens and toss. Stir in the sugar and the vinegar and cook until heated through, about 2 or 3 minutes.
• Crumble bacon and sprinkle over top. Add a couple of dashed of hot sauce. Season with salt and pepper to taste and serve.

Steps:

• Heat olive oil in Dutch oven over medium heat.
• Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
• In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Steps:

• Wash greens thoroughly, removing any grit and large stems.
• Place greens in dutch oven with water and salt.
• Bring to a boil and cook for 30 minutes uncovered.
• Add vinegar, sugar, and bacon drippings.
• Reduce heat to simmer and cook at least 1 hour covered.
• Fry bacon and crumble.
• Saute chopped onion until tender.
• Add bacon and onion and cook an additional 10 minutes.
• Serve with vinegar flavored with whole red pepper.

Steps:

• Strip the stems from the greens (unless they're very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.

Steps:

• Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.