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