Soul Food Turnip Greens Recipes

SOUL FOOD TURNIP GREENS

Steps:

• Melt butter in a large stock pot.
• Add onions and red peppers.
• Cook until tender and then add garlic.
• Cook garlic until fragrant and golden.
• Stir in chicken broth, hot sauce, red pepper flakes, and diced smoked turkey.
• Taste broth and season with salt & black pepper. Broth should taste very well seasoned and delicious.
• Let broth simmer for 10 minutes.
• Add turnips greens to pot and allow them to cook down slightly.
• Stir, cover and simmer for 1 hour (stirring occasionally)
• Remove lid and taste to adjust seasonings again. (I usually add a bit more salt, black pepper and hot sauce)
• Stir in baking soda and liquid smoke. (this will help further lessen the bitterness)
• Cover and simmer for an additional 10- 20 minutes or until greens are tender to your liking.
• Serve hot.

SOUL FOOD TURNIP GREENS

Steps:

• Add the smoked turkey wing into a large pot, then pour in 8 cups of water.
• Place the pot over high heat, and bring to a boil. Let cook for 45-50 minutes.
• While the smoked turkey is cooking, clean your greens. ( Be sure to check out my cooking tutorial to that you can see how I clean my turnip greens).
• Once the greens are cleaned, remove the leaves from the stems, and start adding the turnip leaves in the pot.
• Once all the greens are in the pot, start adding in the onions and bell peppers.
• Next add in the garlic, red pepper flakes, seasoning salt, black pepper, brown sugar, and vinegar.
• Give everything a nice stir, then reduce the heat to medium.
• Let the soul food turnip greens cook for 1 hour & 30 minutes over medium heat.
• Now toss in the turnips, and fold in with the other ingredients. Let cook for another 30 - 45 minutes.
• Serve, and enjoy with some cornbread.

COUNTRY TURNIP GREENS

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.

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS

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.

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

MA'S TURNIP GREENS

Steps:

• Wash the greens in cold water.
• Chop Pork Bacon into 1/2" cubes.
• In a large pot add your pork bacon and bacon grease. Cook until bacon starts to turn brown.
• Add water into the pot with the pork bacon. Bring to a boil.
• Add green into the pot. As the greens cook down add the red pepper pods, salt and black pepper.
• Cook to your desire tenderness.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.