Best 20 Turnip Greens Recipes

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**Turnip Greens: A Southern Delicacy with a Twist**

Turnip greens, a classic Southern dish, is a testament to the region's rich culinary heritage. This humble vegetable, often overlooked in favor of its more glamorous counterparts, takes center stage in this traditional dish, offering a symphony of flavors that will tantalize your taste buds. Whether you prefer the classic braised turnip greens, the zesty turnip greens with bacon, or the innovative turnip greens with coconut milk, this article has a recipe for every palate. Get ready to embark on a culinary journey that celebrates the simple yet extraordinary turnip green.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS



Healthy and Delicious Southern Turnip Greens image

Traditional seasonings for southern greens are bacon grease or ham. This healthier version is a delicious alternative. Serve as-is or with sauteed bell peppers, onions, and garlic.

Provided by wright134

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 5

Number Of Ingredients 7

1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar

Steps:

  • Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 6.1 g, Cholesterol 2 mg, Fat 8.6 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 1.2 g, Sodium 530.1 mg, Sugar 0.8 g

COUNTRY TURNIP GREENS



Country Turnip Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

8 ounces country ham, cubed (see Cook's Note)
1/3 cup apple cider vinegar
1 pound stemmed turnip greens (see Cook's Note)
Freshly cracked black pepper
4 cups low-sodium chicken stock (one 32-ounce carton)

Steps:

  • Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
  • Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
  • Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.

COUNTRY TURNIP GREENS



Country Turnip Greens image

If you've never tried making turnip greens, my recipe is an easy, tasty way to start. Pork and onions give the fresh greens wonderful flavor .-Sandra Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 6

3/4 pound lean salt pork or bacon, diced
4-1/2 pounds fresh turnip greens, trimmed
1-1/2 cups water
1 large onion, chopped
1 teaspoon sugar
1/4 to 1/2 teaspoon pepper

Steps:

  • In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. , Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.

Nutrition Facts : Calories 317 calories, Fat 28g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.

EASY TURNIP GREENS



Easy Turnip Greens image

A traditional Southern dish full of flavor!

Provided by kcphs09

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 12

Number Of Ingredients 7

10 cups water
2 tablespoons salt
1 tablespoon white sugar
2 ¼ pounds turnip greens, chopped
½ onion, chopped
1 clove garlic, pressed, or more to taste
¼ cup hot sauce

Steps:

  • Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.

Nutrition Facts : Calories 29.7 calories, Carbohydrate 6.5 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 1326.1 mg, Sugar 1.3 g

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)



Traditional Southern Greens (Mustard, Turnip or Collards) image

My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.

Provided by little_wing

Categories     Greens

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 5

4 bunches greens
1/3 cup cold bacon grease (3 big spoonfuls)
1/2 cup ham stock or 1/2 cup chicken broth
salt and pepper
2 pinches sugar

Steps:

  • Fill sink with cold water.
  • Put in greens, making sure they have room to float.
  • The greens will rise to the top, while the dirt will sink.
  • Let greens sit in water for about 20 minutes.
  • Scoop out greens being careful not to stir up the dirt on bottom.
  • If they still look dirty, change water and repeat process.
  • Finish the cleaning by rinsing under running water.
  • Tear greens into pieces, throwing away thick veins and stems.
  • In a large pot, heat the bacon grease over med-high.
  • Add the greens and toss well with bacon grease for a couple of minutes.
  • Add ham stock, salt and pepper and sugar and stir.
  • Cover and simmer gently until very tender (DO NOT BOIL).
  • As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
  • Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON



Turnip, Mustard, and Collard Greens with Bacon image

Turnip, mustard, and collard greens, adapted from one of my favorite recipes.

Provided by Michael Todryk

Categories     Side Dish     Vegetables     Greens

Time 3h40m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package bacon, chopped
2 medium onions, sliced
¾ pound turnip greens, chopped
¾ pound collard greens, chopped
¾ pound mustard greens, chopped
2 (32 ounce) containers chicken broth
½ cup water, or as needed
1 ½ tablespoons white sugar
1 tablespoon salt
1 tablespoon garlic powder

Steps:

  • Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
  • Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
  • Reduce heat and simmer until greens are tender, about 3 hours.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 9.3 g, Cholesterol 17.4 mg, Fat 5.8 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 1608.4 mg, Sugar 3.4 g

GINA'S TURNIP GREENS



Gina's Turnip Greens image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted

Steps:

  • Heat olive oil in Dutch oven over medium heat.
  • Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
  • In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

QUICK TURNIP GREENS



Quick Turnip Greens image

The greens are cooked with bacon to give them a Southern-Style all day cooking flavor. This recipe is easily adapted to any green, i.e. mustards, collards, kale,etc.

Provided by threeovens

Categories     Greens

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb turnip greens, stems removed and leaves cut into shreds
3 slices center-cut bacon
1 cup onion, chopped
1/2 teaspoon sugar
1/2 teaspoon cider vinegar
hot sauce, to taste (such as Tabasco)
salt & freshly ground black pepper

Steps:

  • Heat a quart of salted water to boiling in a saucepan. Cook greens until just tender, about 5 minutes; drain.
  • In a skillet cook bacon. Remove and drain on paper toweling.
  • Add onion to the skillet and cook until soft, 6 to 7 minutes, stirring occasionally. Add the greens and toss. Stir in the sugar and the vinegar and cook until heated through, about 2 or 3 minutes.
  • Crumble bacon and sprinkle over top. Add a couple of dashed of hot sauce. Season with salt and pepper to taste and serve.

TURNIP SOUP WITH TURNIP GREENS



Turnip Soup with Turnip Greens image

Provided by Deborah Madison

Categories     Soup/Stew     Appetizer     Vegetarian     Lunch     Root Vegetable     Turnip     Fall     Winter     Simmer     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves Four to Six

Number Of Ingredients 12

THE STOCK
None is needed for this soup
THE SOUP
1 1/2 pounds small turnips (about 1 to 2 inches across), weighed without their greens
Salt
5 tablespoons butter, in all
2 to 3 leeks, white parts only (about 8 ounces), sliced
6 branches thyme or 1/4 teaspoon dried thyme
4 cups milk
White or black pepper
About 2 to 3 cups turnip greens
Fresh chopped thyme for garnish (optional)

Steps:

  • Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover the pot and cook for 1 minute; then drain.
  • Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
  • Cool the soup briefly; then purée it in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.
  • Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve. Or garnish with fresh chopped thyme.

MASHED TURNIPS AND POTATOES WITH TURNIP GREENS



Mashed Turnips and Potatoes With Turnip Greens image

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

2 bunches turnips with greens attached (1 3/4 to 2 pounds, including greens)
1 pound russet or Yukon gold potatoes, peeled and quartered
Salt to taste
1 to 2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, finely chopped
2/3 cup low-fat milk, or as needed
Freshly ground pepper

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 TURNIP AND MUSTARD GREENS



Southern Turnip And Mustard Greens image

Provided by Molly O'Neill

Categories     side dish

Time 2h15m

Yield Four servings

Number Of Ingredients 7

1 1/2 pounds cured pork shoulder
6 cups water
1 teaspoon freshly ground pepper
3/4 pound turnip greens, well rinsed
3/4 pound mustard greens, well rinsed
1 small onion, peeled and sliced
1/4 cup apple cider vinegar

Steps:

  • Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
  • Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl. Reserve the broth for the dumplings (see recipe). Add the onion and vinegar, toss to combine. Serve immediately.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 177 milligrams, Sugar 3 grams

TURNIP GREENS AND CORNMEAL DUMPLINGS



Turnip Greens and Cornmeal Dumplings image

Make and share this Turnip Greens and Cornmeal Dumplings recipe from Food.com.

Provided by Chefwmatt

Categories     Greens

Time 2h30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 15

3/4 lb smoked meat (smoked turkey wings are excellent)
4 quarts water
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
2 chicken bouillon cubes
1/4 teaspoon ground ginger
1 bunch turnip greens, with roots
4 tablespoons butter
1 teaspoon sugar (optional, may be used if greens are bitter)
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnip

Steps:

  • Place smoked meat in water along with spices and bouillon. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar.
  • For dumplings: Mix cornmeal, salt, onion, and egg. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

Nutrition Facts : Calories 254.3, Fat 14.2, SaturatedFat 7.9, Cholesterol 83.7, Sodium 1097.2, Carbohydrate 28.3, Fiber 2.9, Sugar 3.3, Protein 4.9

TURNIP GREENS WITH BACON



Turnip Greens with Bacon image

Coffee and balsamic vinegar give these turnip greens with bacon, a Southern favorite, a great depth and kick.

Provided by MitchJGray

Time 55m

Yield 4

Number Of Ingredients 7

4 slices bacon, chopped
1 medium onion, chopped
2 bunches turnip greens, chopped
½ cup strong brewed coffee
¼ cup balsamic vinegar
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Place bacon and onion in a large skillet and cook over medium heat, covered, turning occasionally, until evenly browned and onions are translucent, 8 to 10 minutes.
  • Place turnip greens into the skillet, a handful at a time if necessary, until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and pepper.
  • Taste the liquid and adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes more.
  • Uncover and cook until liquid has reduced and greens are tender, about 10 minutes more.

Nutrition Facts : Calories 108.1 calories, Carbohydrate 13.2 g, Cholesterol 9.9 mg, Fat 4.2 g, Fiber 4.9 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 269.2 mg, Sugar 3.4 g

TURNIP GREENS



Turnip Greens image

A classic recipe from the famous Mrs. Wilkes Boarding House in Savannah, Georgia.

Provided by Sema Wilkes

Categories     Leafy Green     Pork     Vegetable     Side     High Fiber     Turnip     Winter     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 bunch fresh turnip greens with roots
1 medium piece salt pork
1 cup water
1 teaspoon salt
2 tablespoons bacon drippings, butter, or margarine
Pinch of sugar (optional)

Steps:

  • Strip the stems from the greens (unless they're very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.

ROSE'S SOUTHERN COOKED MUSTARD & TURNIP GREENS



Rose's Southern Cooked Mustard & Turnip Greens image

This is a Southern Staple for many Southerners. We had greens often when I was growing up, almost always with Corn Bread. I had to pay special attention so I could list the measurements, when making these today, as I do not usually use a recipe. I am posting this recipe especially for Stephanie K. here at JAP, and any one else...

Provided by Rose Mary Mogan

Categories     Vegetables

Time 2h25m

Number Of Ingredients 12

2 lb smoked ham hocks or other smoked meat of your choice
1 lb bag pre washed & cleaned glory mustard greens
1 lb bag pre washed & cleaned glory turnip greens
2 lb fresh turnip bottoms, peeled, sliced or cubed
1 medium yellow onion, cubed or chopped
3-4 clove garlic, minced
1 medium red bell pepper, cubed
1/8-1/4 tsp red hot pepper flakes
1 1/2 Tbsp white distilled vinegar
1 Tbsp sugar
1 1/2 Tbsp butter, optional
salt, optional, according to taste

Steps:

  • 1. Add Ham hocks to a large pot, and cover with water, and a tight fitting lid. Cook over medium low heat for 1 hour. This is the type of greens I used for this recipe, to save time.
  • 2. Then add both bags of washed and cleaned greens. I use Glory that are already prewashed & cleaned, it will look like a lot but they shrink down very quickly, put lid back on and allow to shrink.
  • 3. Then add chopped onions, minced garlic, cubed red bell pepper, pepper flakes, distilled vinegar, sugar & butter, stir to mix. Then let cook over low heat, for 20 minutes. Remove ham hocks, & remove fatty outer layer, & bones, but save the lean meat portion. Can add back into pot as is or cube into smaller portion size.
  • 4. Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
  • 5. Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
  • 6. Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread https://www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
  • 7. PLEASE NOTE: If you use the bulk greens they need to be picked through, they need to be washed thourgly at least 4 to 5 times to remove sand and grit. Discard any yellow leaves & tough stems. You may also want to try smoked Turkey parts, salt pork, or what ever suits your fancy. I prefer the Ham hocks or the smoked neckbones. You will want to taste to see if you need to add salt. Smoked meats are quite salty.

TURNIP GREENS WITH CORN MEAL DUMPLINGS



Turnip Greens with Corn Meal Dumplings image

I haven't had this since my mother passed away. IT was one of her famous recipes and it brings back so many memories. When I was a child, I couldn't stand the sight of this dish, but as an adult, they are yummy. I just wish mine could turn out like my Mom's

Provided by Linda Griffith

Categories     Vegetables

Time 1h55m

Number Of Ingredients 11

1 large bunch of turnip greens
1 lb of slab bacon or ham hocks
water, boiling
CORNMEAL DUMPLINGS
1/2 c yellow cornmeal
1/2 c all purpose flour
1/2 tsp garlic salt
1/8 tsp pepper
1 large egg
1/4 c milk
1 Tbsp butter

Steps:

  • 1. Wash greens several times to remove grit. Cook greens and bacon in kettle with water to cover until done; remove greens and meat. Sift dry ingredients into mixing bowl. Add egg, milk and butter; stir until batter is well mixed. Drop batter by teaspoonful into simmering broth. Cover tightly. Simmer for 15 minutes. Do not lift cover while dumplings are cooking. Salt and pepper to taste

GARY'S SAVORY TURNIP GREENS



Gary's Savory Turnip Greens image

I used to hate turnip greens until I tried my DH's recipe...This is it! It's really good, and I can honestly say that even the kids eat this one. It's a Must Try, honestly...Sounds odd, but the flavors really mix together to taste addicting! I've even been known to add 2 strips of bacon crumbled and the grease as well...

Provided by Stacky5

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can bush's best chopped turnip greens
1 tablespoon butter
1 beef bouillon cube
1 tablespoon vinegar
1/8 teaspoon nutmeg
1/4 teaspoon summer savory
1/4 teaspoon pepper
1/4 teaspoon sugar
2 teaspoons flour (optional, but I use it)

Steps:

  • Combine all ingredients and simmer 10-15 minute.
  • The liquid may be thickened slightly with flour, if desired.
  • If possible, prepare this vegetabe ahead of time. Allow flavors to blend. Reheat at serving time.

Nutrition Facts : Calories 69, Fat 3.3, SaturatedFat 2, Cholesterol 7.7, Sodium 216, Carbohydrate 9.2, Fiber 3.5, Sugar 1.3, Protein 1.9

TURNIP GREENS STEW



Turnip Greens Stew image

Ham adds loads of flavor to this hearty turnip greens stew made with Progresso® chicken broth - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 7

1 tablespoon vegetable oil
2 cups chopped cooked ham
3 cups Progresso™ chicken broth (from 32-oz carton)
2 bags (16 oz each) frozen chopped turnip greens
1 bag (10 oz) frozen onions, celery, bell pepper and parsley seasoning blend
1 teaspoon sugar
1 teaspoon pepper

Steps:

  • In 4-quart oven, heat oil over medium- high heat. Cook ham in oil 5 minutes, stirring occasionally, until lightly browned. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 25 minutes, stirring occasionally.

Nutrition Facts : Calories 160, Carbohydrate 10 g, Fat 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg

EDDIE'S TURNIP GREENS



EDDIE'S TURNIP GREENS image

Categories     Vegetable     Side

Yield 6 servings

Number Of Ingredients 8

1 (1-pound) bag or 1 pound cleaned, cooked and chopped turnip greens
4 tablespoons margarine
2/3 cup chopped onions
1 teaspoon chopped garlic
2-3 teaspoons ground chile de arbol
1 1/4 cups diced tomatoes
2 1/2 cups low-sodium chicken stock
Salt

Steps:

  • In a very large pot, cover greens with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well. In a large pot, melt margarine. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.

SALMON TURNIP GREENS SOUP



Salmon Turnip Greens Soup image

This is my family's favorite way for using leftover salmon. We came up with it once based on what we liked and what we had in the fridge, and kept making it ever since. It makes a healthy, yummy, low-fat dish that is quick and easy to prepare. Serve garnished with shredded cucumber or fresh cilantro.

Provided by vbos

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 gallon water
3 stalks celery with leaves, diced
3 carrots, cut into 1-inch pieces
potatoes, cut into 1-inch pieces
1 small onion, diced
¾ inch piece fresh ginger root, minced
salt and ground black pepper to taste
1 bunch turnip greens, cut into 1-inch squares
1 tablespoon soy sauce
4 ounces spaghetti
½ pound cooked salmon, cut into 1-inch pieces
2 tablespoons lemon juice

Steps:

  • Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
  • Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 47.8 g, Cholesterol 38.5 mg, Fat 5.8 g, Fiber 7.1 g, Protein 19.6 g, SaturatedFat 1 g, Sodium 374.2 mg, Sugar 5.1 g

Tips:

  • Choose young, tender turnip greens: Younger greens have a milder flavor and are less likely to be bitter.
  • Wash the greens thoroughly: Remove any dirt or debris by rinsing the greens in cold water several times.
  • Remove the stems: Cut off the tough stems from the leaves before cooking.
  • Cook the greens until tender: Turnip greens should be cooked until they are tender but still have a slight crunch.
  • Season to taste: Add salt, pepper, and other seasonings to taste.

Conclusion:

Turnip greens are a delicious and nutritious dish that can be enjoyed as a side dish or main course. With their slightly bitter flavor and tender texture, turnip greens are a welcome addition to any meal. Whether you choose to cook them with bacon, ham, or broth, turnip greens are sure to please. So next time you're looking for a healthy and flavorful side dish, give turnip greens a try!

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