Turnip Greens With Bacon Recipes

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SOUTHERN-BRAISED GREENS WITH BACON



Southern-Braised Greens with Bacon image

Provided by Food Network

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

3/4 pound sliced bacon
3 cups sliced onions
8 cloves garlic, mashed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer
1/4 cup distilled white vinegar
2 tablespoons molasses or cane syrup
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed

Steps:

  • In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

QUICK-BRAISED GREENS WITH BACON AND SWEET ONIONS



Quick-Braised Greens with Bacon and Sweet Onions image

Provided by Aida Mollenkamp

Categories     side-dish

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 5

1 1/2 pounds collard greens, washed, trimmed, and roughly chopped
4 ounces bacon, sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
  • Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.

TURNIP GREENS WITH BACON



Turnip Greens with Bacon image

Coffee and balsamic vinegar give these turnip greens with bacon, a Southern favorite, a great depth and kick.

Provided by MitchJGray

Time 55m

Yield 4

Number Of Ingredients 7

4 slices bacon, chopped
1 medium onion, chopped
2 bunches turnip greens, chopped
½ cup strong brewed coffee
¼ cup balsamic vinegar
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Place bacon and onion in a large skillet and cook over medium heat, covered, turning occasionally, until evenly browned and onions are translucent, 8 to 10 minutes.
  • Place turnip greens into the skillet, a handful at a time if necessary, until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and pepper.
  • Taste the liquid and adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes more.
  • Uncover and cook until liquid has reduced and greens are tender, about 10 minutes more.

Nutrition Facts : Calories 108.1 calories, Carbohydrate 13.2 g, Cholesterol 9.9 mg, Fat 4.2 g, Fiber 4.9 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 269.2 mg, Sugar 3.4 g

TURNIPS FRIED WITH BACON



Turnips Fried With Bacon image

Always in search of low carb side dishes, I threw this together one night for dinner. Also works well for breakfast with eggs and bacon or sausage or ham.

Provided by Sooz Cooks

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

4 turnips, medium sized cubed
4 slices bacon, diced
1 tablespoon onion, chopped (to taste)
salt and pepper, to taste

Steps:

  • Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
  • In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
  • Add onion and saute until onion becomes translucent.
  • Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.

LEON O'NEAL'S TURNIP GREENS



Leon O'Neal's Turnip Greens image

Provided by Robb Walsh

Categories     Leafy Green     Side     Sauté     Quick & Easy     Bacon     Turnip     Boil     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1 large bunch turnip greens
1 small turnip, peeled and diced
Dash of sugar
6 slices bacon, diced
1 onion, diced
1 tablespoon lemon pepper
Salt to taste
Louisiana hot-pepper sauce

Steps:

  • Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain.
  • In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Serve with Louisiana hot-pepper sauce.
  • Variation:
  • Green beans. Substitute 1 pound fresh green beans, cleaned and snapped. Omit the sugar.

TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON



Turnip, Mustard, and Collard Greens with Bacon image

Turnip, mustard, and collard greens, adapted from one of my favorite recipes.

Provided by Michael Todryk

Categories     Side Dish     Vegetables     Greens

Time 3h40m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package bacon, chopped
2 medium onions, sliced
¾ pound turnip greens, chopped
¾ pound collard greens, chopped
¾ pound mustard greens, chopped
2 (32 ounce) containers chicken broth
½ cup water, or as needed
1 ½ tablespoons white sugar
1 tablespoon salt
1 tablespoon garlic powder

Steps:

  • Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
  • Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
  • Reduce heat and simmer until greens are tender, about 3 hours.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 9.3 g, Cholesterol 17.4 mg, Fat 5.8 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 1608.4 mg, Sugar 3.4 g

TURNIP GREENS



Turnip Greens image

A classic recipe from the famous Mrs. Wilkes Boarding House in Savannah, Georgia.

Provided by Sema Wilkes

Categories     Leafy Green     Pork     Vegetable     Side     High Fiber     Turnip     Winter     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 bunch fresh turnip greens with roots
1 medium piece salt pork
1 cup water
1 teaspoon salt
2 tablespoons bacon drippings, butter, or margarine
Pinch of sugar (optional)

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.

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.

GLAZED TURNIPS WITH BACON



Glazed Turnips with Bacon image

Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness of the bacon provides a savory counterpoint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

4 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 pounds baby turnips, peeled and halved or quartered
3/4 cup low-sodium chicken broth
3 tablespoons pure maple syrup
2 tablespoons apple-cider vinegar, preferably unfiltered
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter

Steps:

  • Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
  • Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
  • Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.

QUICK TURNIP GREENS



Quick Turnip Greens image

The greens are cooked with bacon to give them a Southern-Style all day cooking flavor. This recipe is easily adapted to any green, i.e. mustards, collards, kale,etc.

Provided by threeovens

Categories     Greens

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb turnip greens, stems removed and leaves cut into shreds
3 slices center-cut bacon
1 cup onion, chopped
1/2 teaspoon sugar
1/2 teaspoon cider vinegar
hot sauce, to taste (such as Tabasco)
salt & freshly ground black pepper

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.

QUICK-BRAISED GREENS AND BEANS WITH BACON



Quick-Braised Greens and Beans With Bacon image

These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.

Provided by Genevieve Ko

Categories     vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 bunches dark and sturdy leafy greens, like collards, kale or mustard greens (about 1 pound)
4 bacon slices
1 large red onion (about 1 pound), finely chopped
Kosher salt and black pepper
6 garlic cloves, sliced
1 teaspoon dried sage
1 cup chicken or vegetable stock
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon hot sauce, plus more for serving

Steps:

  • Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
  • Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
  • Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
  • Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
  • Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
  • Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams

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