Thursday, January 21, 2016

Turnip Greens

About a month ago, I took you on a tour of what winter looks like on the farm.   

One of the pictures I posted in that article was of our turnip patch.  

Both the leaves and roots of the turnip plant are edible.  But, turnips have a bad reputation because of their strong taste.  However, when cook just right, they are delicious.  Here's how I cook the greens.

First, remove the tough stems of the bigger leaves, wash well and drain in a colander.

While they are draining, chop some onion and saute in a large pot along with some chopped bacon.

You'll need a large pot to start with, but the greens cook down to a fraction of their original size.  I like to use a cast iron pot like this enameled pot.

Once the onions are softened and translucent, add the turnip greens.  You will need to stir them ever so often and watch them carefully to keep them from sticking.  I usually add a little extra water or broth.

Cook over low to medium heat.   They quickly wilt and cook down, like this.

Now, put a lid on the pot and cook over low heat until tender. 

Add salt and pepper to taste, put them in a bowl and enjoy!

I like to add a dash of hot pepper sauce and eat them with cornbread.  Some folks add a teaspoon of vinegar.  These are a meal in themselves.  

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