Tasty Turnips with Turnip Greens

I don’t add meat to my greens.  I love the flavor of the vegetable to be its primary flavoring.  I always get compliments on how good they are.

1 bunch turnip greens
4 turnips
2 tsp Kosher or sea salt
1 tsp fresh ground black pepper
1 large onion
2 cloves garlic

Sharp knife/cutting board
large pot with lid
measuring spoons

Chop the greens.  Dice the turnips.

Chop the onion.

Dice the garlic.

Put all ingredients in the large pot.  Bring to a  boil.  Cover and lower the heat to low.  Simmer for 2 hours.

6-8 servings

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Very high in vitamin A Very high in vitamin B6 Very high in vitamin C Very high in calcium Very high in dietary fiber Very high in manganese High in magnesium High in potassium High in thiamin Very low in saturated fat No cholesterol
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This is the perfect side to almost any dish.

I have added a can of diced green chilies with great success before.

Don’t overcook the greens.  Simmer on a nice low heat.  Overcooking breaks down the cell walls and makes the greens mushy and taste a  little bitter.

A great “tip” is to blanch the greens.  That is, scald them in boiling hot water for a few seconds a few spoonfuls at a time, then immediatly immerse them in freezing cold ice water.  Then, follow the above recipe afterward.  This will make your greens bright green in color.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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