PRESSURE-COOKER TRULY TASTY TURNIP GREENS
These savory greens are a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. .-Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. electric pressure cooker, combine all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 903mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
ROASTED BABY TURNIPS WITH SAUTEED TURNIP GREENS
Sweet and tender baby turnips are roasted in olive oil and garlic then tossed with turnip greens for a delicious spring side dish.
Provided by Anne
Time 30m
Number Of Ingredients 4
Steps:
- Pre-heat the oven to 400
- Rinse the turnips, cut off the tops, and set them aside
- Rough chop the garlic cloves and keep each chopped clove separate
- Trim the root ends off of the turnips. slice them in half and add them to a cast iron pan along with one clove of chopped garlic.
- Add the olive oil to the turnips and stir making sure the turnips are coated in oil.
- Place the pan in the oven and roast the turnips for 10 minutes
- Take the turnips out of the oven and give them a quick stir. Place them back in the oven and roast for 10 minutes longer or until the turnips begin to turn golden in color.
- Remove the pan from the oven, and place the turnips in a dish.
- Place the pan on the stove over medium heat. Add the remaining garlic and the greens; stir until they begin to wilt (about 3 to 5 minutes).
- Turn off the heat and toss in the turnips from the platter to heat them through and serve.
Nutrition Facts : Calories 76 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 50 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PAN-ROASTED TURNIPS WITH GREENS
Steps:
- Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
- Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.
TRULY TASTY TURNIPS WITH GREENS
This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. -Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 514mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
MASHED TURNIPS AND POTATOES WITH TURNIP GREENS
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 4 grams
SOUTHERN TURNIPS AND GREENS
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
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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