Sauteed Hakurei Turnips And Braised Greens Recipes

SOUTHERN TURNIPS AND GREENS

Southern Turnips and Greens image

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

Ingredients

2 lbs turnips (3 to 4 with roots)
4 cups water
1 teaspoon salt
2 tablespoons bacon drippings

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

GLAZED HAKUREI TURNIPS

Glazed Hakurei Turnips image

Provided by Anita Lo

Categories Side Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Turnip Fall Healthy Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Steps:

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

SAUTEED HAKUREI TURNIPS AND BRAISED GREENS

Sauteed Hakurei Turnips and Braised Greens image

This recipe is from The Culinary School of the Rockies. Got Hakurei turnips from my CSA and local farmer's markets and looking for different ways to prepare.

Provided by Melli_Fera

Categories Greens

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch baby turnip (actually hakurei turnips, with greens)
1 lb leafy greens (such as Chard, Mizuna, spinach, tatsoi)
2 teaspoons oil, divided
1/2 cup apple juice or 1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
In the same pan, heat the remaining oil over medium heat.
Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
Add the wine or other liquid and cook until it is mostly evaporated.
Plate greens and arrange the warm turnips on top.

Nutrition Facts : Calories 13.5, Fat 1.5, SaturatedFat 0.2, Sodium 194.4, Carbohydrate 0.1

BRAISED TURNIP GREENS

Braised Turnip Greens image

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

Ingredients

2 pounds smoked turkey wings, chopped into quarters
2 tablespoons olive oil
1 medium Vidalia onion, diced
5 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 pounds turnip greens, well rinsed, tough stems removed, leaves chopped
1/4 cup apple cider vinegar
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper

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.

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