While potatoes are browning, beat together the eggs and milk in a large bowl and set aside. Continue to saute until greens are wilted, about two to three minutes. 1/4 cup vegetable oil. The pairing of sweet potatoes and turnips could make a turnip lover out of all of us. Turnip greens and roots can be slowly simmered together to make a … I’ve been wishing to develop a nut-free and dairy-free alternative to pesto for those with food sensitivities and to accommodate vegan diets, and this happy exuberance of ingredients gave me just the opportunity to play with the concept. Drain, and transfer turnips, potatoes and garlic back into the pot and get mashing! Add the collards and 1 cup water and stir to … Stir in flour, salt if desired, basil and pepper. Reduce heat and simmer until potatoes are cooked through (approx. Drain well and chop coarsely. Turnip greens should be wrapped in a damp paper towel or placed in a plastic bag in the crisper/hydrator drawer of your refrigerator. Follow step-by-step, photo illustrated instructions to make our special Turnip Greens with Diced Turnips Recipe. To the skillet, add the cooked drained potato and turnip cubes. Remove the greens and store turnips (unwashed) in a plastic bag in the refrigerator for 1-2 weeks. Add the onions and cook, about 5 minutes. In a greased 11x7-in. The turnip greens were particularly successful, inspiring me to develop new recipe ideas to make use of the abundance. Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add remaining Butter (1/2 tablespoon) and olive oil to the pan. Add the salt and pepper. How to Cook Turnip Greens. Remove from the heat. Remove from boiling water and plunge into an Ice bath to stop cooking and retain the color. Keep in mind, greens … 1 cup chopped onions. The root is a great substitute for potatoes, sweet potatoes, and other starchy vegetables, and the greens work as an alternative to spinach or collard greens. Turnip greens taste similar to mustard greens and the roots are somewhat like a potato in texture, but with a sweet, stronger flavor. Both the round, white or purple turnip roots and its large leafy greens may be consumed. If you or members of your family are vegetarian, omit the bacon and saute the onions in 2 tablespoons of olive oil or butter. During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. About 1 cup water (or chicken broth) 1 tablespoon minced garlic. Lutein, a carotenoid found in turnip greens and other dark leafy greens, is instrumental in healthy eyesight and believed to prevent age-related macular degeneration, age-related cataracts, visual impairment, as well as other types of eye disorders. Serve & enjoy. Add the chopped onion and garlic and saute for about 3 - 4 minutes. Add a dash of salt to the water while it's boiling. She of course used ham hock or “fat back” to season her greens. In a large skillet over medium heat, melt the butter. Mix well to coat the turnip green. Add turnips to soup or stew at the same time as adding potatoes. Add the greens and cook until just wilted. “Turnips taste like a cross between cabbage and radish,” says Jordan. Customize this recipe with your favorite meat (like ham hocks, smoked neck bones, or salted pork) for a delicious family dinner side. Chop or shred raw turnips and use as a salad topper. Today I am making Greens for dinner. Saute potato over medium heat until browned on one side, about five minutes - longer if using raw potato. Place the turnip, potato and garlic into a large stockpot and cover with water. Use the greens as soon as possible, though if recently harvested you might be able to get them to last a week. Turnips are best known for flavoring and thickening soups and stocks, but you can do a lot more than boil them. Turnips can be eaten both cooked or raw, and turnip greens make a great addition to salads.. Blanch the turnip greens with a little salt for 1 minute. Harvest the Greens. Heat on medium-high and bring to a boil, cooking for about 20 minutes until veggies are fork-tender. Preparation time is 15 minutes. 12 This carotenoid crosses the blood-retina barrier to form macular pigment in human eyes. Add the turnips to a large stock pot of cold water (about 6 cups), add 2 teaspoons of salt to and sweetener (if using) to the water. The reason is you can harvest the greens multiple times while the turnips are still growing. My family enjoys greens of all kinds: kale, collard greens, mustard greens, and turnip greens. Preparing a pot of old-fashioned Southern Turnip Greens only requires a few ingredients – One 16-ounce package of Clifty Farm pork jowls for seasoning, ¼-cup of apple cider vinegar, sugar, salt, pepper, and four large bunches of fresh turnip greens. Use vegetable broth instead of chicken stock and add some fresh diced tomatoes just before serving. Add turnip greens to skillet and stir combine. Boil and mash turnips for a tasty alternative to mashed potatoes. As a side dish or a meal, greens lovers will enjoy this healthy concoction of meat, turnip greens, tomatoes, and onions. Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. 6 medium turnips, peeled and coarsely chopped. Add the olive oil and half of the butter to a heavy saucepot over medium heat. Serving size is for a side dish, so double it for a one-dish meal. Add shallot and Fresh Thyme (1 teaspoon) and sauté for 2-3 minutes until slightly tender. Add the greens and boil for 5 minutes, until done to taste. Here is all you need to know about harvesting, storing, and utilizing your turnip green harvest. We’ll visit our North Carolina State Farmer’s Market to pick up some fresh greens, then cook them up with some pork seasoning for a hearty dish that goes great as a side, or as a meal on its own. Fresh turnip greens and turnips are a cold weather delight. 1. My Grandmother was from the south and taught me how to cook greens. Set aside. 20-25 minutes). Add in 2 tablespoons of butter or margarine if desired. Picture was taken after the greens had already cooked, and potatoes were added. Place the potatoes in a saucepan, cover with water, and bring to a boil. Rinse under cold water, squeeze out to remove excess moisture. Trim tails from turnips, peel and quarter. Turnip greens with smoked turkey is a classic southern soul food side dish. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Add the potatoes back to the pan and toss to combine. Harvesting Turnip Greens. Drain potatoes and let cool slightly. I love turnip greens. Store in an airtight container for 3-5 days. Season well with salt and pepper. Collard Greens. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes. Bring a small pan of water to a boil add turnip greens, allow to cook for 2 minutes. We enjoy them separately or mixed together. To prepare beet or turnips greens: clean the greens, dry, toss in oil, salt, pepper, and other preferred spices, and roast at 350 F for about 8 minutes, until crisp. Clean turnips well, remove tops and reserve. baking dish, layer potatoes, turnips and ham; pour sauce over all. The diced turnip root adds color, flavor, and texture to the greens. Gradually stir in water and milk. Bring a large pot of salted water to a boil with the olive oil. Place the turnip green in a mixing bowl, and add the soy bean paste, chili paste, and garlic. 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