Turning Greens Recipes

HOW TO COOK TURNIP GREENS

Steps:

• Wash the greens. Rinse the turnip greens under cold, running water, scrubbing them gently with your fingers. Drain the leaves by drying them in a salad spinner, patting them dry with clean paper towels, or spreading them out on clean paper towels and allowing them to air dry. You could also clean the greens by allowing them to soak in a clean bowl or sink of cold water for several minutes to loosen the dirt. Quickly rinse with running water before draining.
• Remove the stems. Cut the stems off at the base of each leaf using a sharp knife. Examine the leaves as you work. If there are any bruised or wilted leaves, toss them out.
• Tear apart the leaves. Use your fingers to tear the leaves into small pieces. Each piece should be about 1/2 inch (1.27 cm). You should have roughly 12 cups (3 liters) of torn turnip greens. If desired, you can also give the turnip greens a rough chop with a sharp knife instead of tearing them apart by hand.
• Sprinkle with lemon juice. Lightly sprinkle the turnip greens with the lemon juice, tossing them gently with your hands to coat. Let the turnip greens sit for at least 5 minutes. The lemon juice helps to activate the myrosinase enzymes in the greens and increase the formation of isothiocyanates. In short, the lemon juice prevents the greens from wilting while increasing their nutritional benefits.

GINA'S TURNIP GREENS

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.

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.

COUNTRY TURNIP GREENS

Steps:

• In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. , Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.

TURNIP GREENS

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.

EASY TURNIP GREENS

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.