How do you cook turnip greens?

Good Eats: Greens

I don't like Turnip greens or collard greens but I LOVE MUSTARD GREENS.

Alton Brown always has a solid recipe so I would try it...it looks easy. I would think about subbing chicken broth for water though.

Good luck!

My method is pretty loose. First, I like to have some turnips cut up in mine. I love the flavor or turnips and they're a great addition to the greens.

I usually use smoked ham or bacon to season. I will put a wee bit of canola oil in the pot and sweat the meat for a bit. Then, I had some chopped onions because I like them in greens. I sweat those for just a little while. I use chicken stock, but not much. I wouldn't use a quart. I like the pot liquor that the greens make and I don't want to dilute that. I'll put in a cup or so of stock, depending on the amount of greens I have. I add the chopped turnips and let them simmer in the stock for about 5 minutes. Then, I add the greens and cook those, covered, until they and the turnips are tender. Time depends on how much I'm cooking, but I don't like them overcooked and it really doesn't take long to cook greens. Some people like them a little crunchy. I'm not one of them. I taste them to determine whether they need a little sugar or splenda and add to my taste. I season with salt and black pepper, only, otherwise.

Not too helpful, but it's not something I've ever measured or timed.

If your gonna boil them down, make sure there is a good north wind and open your windows and doors. Same with mustard greens... Narly smell

They'll be fine without the turnips. I just like adding them in.

I love the smell of mustards and turnip greens cooking, unlike a lot of people. First, you have the pork rendering smells, the onions and then the greens. When I was young, I'd have to leave the house when my Dad cooked them because it made me nauseous, but I didn't eat them, then, either. Things have changed!

quote:

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I love the smell of mustards and turnip greens cooking, unlike a lot of people.

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Me too. YUM!

I cook my greens with tasso and some onion.

You gotta have sport pepper vinegar.

Treedawg's Collard or Mustard Greens:

3-5 Bunches of Greens (1 full grocery bag)
Ham Bone, Scraps or Hock
2 Onions
2 Stalks Celery
Small Bag Carrots
1 Tbs Chopped Garlic
1 Cup White Wine
2 Tbs Soy Sauce
Hot Sauce to taste

Make a Ham Stock - Cover Ham Bone/Hock with Water (6-8 cups depending) in large Stock Pot. Bring to boil for a few minutes. Reduce heat and skim off any scum. Add chopped veggies and Wine. Season as desired. Cover and simmer slow for 3 hours.

Clean Greens - Rinse each bunch well. Cut leaves from bunch and place in sink of water. Hand wash well and drain. Re-cover with water in sink. Using a Pairing Knife, cut the leaf off of the remaining stem. Tear leaf into 2-3 inch pieces and place in large bowl. This will take some time, grab a beer and be patient.

Cook Greens - Add Greens to Stock. Bring back to boil. Lower heat, cover and simmer slow for 1-1/2 to 2 hours. Taste and add seasoning as you like if needed.

Serve with Cornbread without fail. This makes a great side dish to a Baked Ham.

ETA: A few diced Turnip roots can be added when you start the Greens to cooking as well.........

put the cracklins in your hot water cornbread.
use smoked hock, cut up into pieces.
i add a few pieces of cut up celery in mine..
have pepper sauce bottle on standby..