Turnip Greens Cooked In Rich Pork Stock Recipes

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TURNIP GREENS COOKED IN RICH PORK STOCK



Turnip Greens Cooked in Rich Pork Stock image

Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.

Provided by Scott Peacock

Yield Makes 10 servings

Number Of Ingredients 4

16 cups water
1 1-pound piece smoked pork shoulder or ham shanks, cut into 1/2-inch cubes
3 pounds coarsely chopped turnip greens, kale, or mustard greens, thick stems discarded
Thinly sliced sweet onion (such as Vidalia or Maui; optional)

Steps:

  • Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD: Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
  • Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.
  • Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.

COUNTRY TURNIP GREENS



Country Turnip Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

8 ounces country ham, cubed (see Cook's Note)
1/3 cup apple cider vinegar
1 pound stemmed turnip greens (see Cook's Note)
Freshly cracked black pepper
4 cups low-sodium chicken stock (one 32-ounce carton)

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.

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

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.

COOKED TURNIPS AND PORK



Cooked Turnips and Pork image

I found this Pensylvania Dutch recipe at teriskitchen.com anwsering a community request. I post it here so that it can be put in my cookbook. I haven't tried it yet, so let me know what you think. - Here the original comment for the recipe,"This is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef can be used in place of the pork. I like it either way. We usually use this as a main dish, served with rye bread and Apple Butter. But the Dutch would also serve it as a side dish for a large meal."

Provided by Inge 1505

Categories     One Dish Meal

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 lbs country-style pork ribs (or use beef, such as chuck)
1 medium onion, cut in wedges
6 -8 cups water
1 teaspoon salt, to taste
pepper, to taste
4 lbs turnips, peeled and cut into 1 1/2 inch wedges

Steps:

  • NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :).
  • Place the pork and onions in a 5 or 6 quart stock pot. Add enough water just to cover. Season with salt and pepper. Place on high heat and bring to a boil. Cover, reduce heat to medium-low and simmer until pork is very tender, about 1 hour.
  • Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later.
  • Add the turnips to the broth. Add more salt and pepper to taste. Bring back to a boil, then reduce heat, cover and simmer until turnips are tender, about 30 minutes.
  • Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat.
  • Notes (by original author): Although my mother would never do it, you could first brown the meat in a little oil to add extra flavor to the broth. Sometimes turnips are slightly more bitter, depending on the season. When that happens, we usually add a little sugar to the broth.
  • NUTRITIONAL FACTS: Amount of fat and calories in the dish will be much less if you spoon off fat on top of broth and remove excess of fat when cutting up meat.

Nutrition Facts : Calories 913.7, Fat 57.2, SaturatedFat 19.7, Cholesterol 208.7, Sodium 1366.7, Carbohydrate 42.6, Fiber 11.4, Sugar 24.6, Protein 57.2

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS



Healthy and Delicious Southern Turnip Greens image

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

1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar

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

COUNTRY TURNIP GREENS



Country Turnip Greens image

If you've never tried making turnip greens, my recipe is an easy, tasty way to start. Pork and onions give the fresh greens wonderful flavor .-Sandra Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 6

3/4 pound lean salt pork or bacon, diced
4-1/2 pounds fresh turnip greens, trimmed
1-1/2 cups water
1 large onion, chopped
1 teaspoon sugar
1/4 to 1/2 teaspoon pepper

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.

Nutrition Facts : Calories 317 calories, Fat 28g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.

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

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

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