Still, I spent much time in the South where my dad was stationed most often. If there are any bruised or wilted leaves, toss them out. To take advantage of turnip greens nutrition in recipes, try preparing and enjoying them the same way you would other leafy greens – like kale or spinach. I've tried the fried recipe version and had them with chicken, "Thank you for the concise and easy to understand instructions! this link is to an external site that may or may not meet accessibility guidelines. Congrats! Turnip greens are the leafy tops of the turnip or the bulb that is in the ground. Drain, reserving 2 tablespoons of drippings. This version contains salt pork, but you can use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or similar meat. We loved this recipe! Toss, taste, and add more as desired. 1 clove garlic, pressed, or more to taste. Friarielli (or broccoli rabe) are simply the most developed part of the turnip green plant, in short it just depends on where in Italy you are. milk, garlic cloves, olive oil, vinegar, water, flour, turnip greens and 2 more. Turnip Green Recipe: Southern Turnip Greens and Ham Hocks; As the daughter of an Air Force pilot, I was fortunate to live in various regions of the country. Vinaigrette dressings, like raspberry vinaigrette or balsamic vinaigrette, are a little less tart and a little more sweet, but compliment the taste of the greens in a similar manner. Mix the ingredients together and if necessary, add salt, and a little lemon. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Clean them well, dice and add to the water along with the greens. Broccoli, broccoletti, rapini, friarielli, turnip tops, turnip greens. Baby turnips are the size of large radishes and have a sweet, delicate taste, while winter turnips are more pungent and peppery. In short, the lemon juice prevents the greens from wilting while increasing their nutritional benefits. Stack several leaves and slice them crosswise into 1-inch-thick pieces. If you’ve never tried making turnip greens, my recipe is an easy, tasty way to start. Here's how to make it: clean the turnip tops, removing the outer leaves and keeping only the sprout and the more tender inner leaves. Add the pasta. Nutrient information is not available for all ingredients. This search takes into account your taste preferences. Reduce heat; cover and simmer for 45 minutes or until greens are tender. Add 1 or 2 minced cloves of garlic to the greens along with the chopped onion. However, they should not be kept for more than one day, as this oxidation can still occur after long periods of time. Next, cut the stems off at the base of each leaf, removing any bruised or wilted pieces as you go, and tear the leaves into 1/2 inch pieces. Combine water, salt, and sugar in a stockpot; bring to a boil. Are you looking for a grilling recipe? You can also add 1 medium chopped onion and up to 1/2 tsp (2.5 ml) granulated sugar. In this case, 96% of readers who voted found the article helpful, earning it our reader-approved status. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition This is a good recipe. Add salt halfway through cooking. Mix all the ingredients together. They should be completely fine and cook just the same as normal greens. The salt and pepper should be added according to your personal tastes. Cut off and discard tough stems and discolored leaves from greens. Victoria Heydt is a food photographer, stylist, and editor. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/98\/Cook-Turnip-Greens-Step-1.jpg\/v4-460px-Cook-Turnip-Greens-Step-1.jpg","bigUrl":"\/images\/thumb\/9\/98\/Cook-Turnip-Greens-Step-1.jpg\/aid2545674-v4-728px-Cook-Turnip-Greens-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"

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