Turnip Greens
Heavily adapted from "Gina's Turnip Greens Recipe," by the FoodNetwork.
So I made turnip greens the other night, because I needed to thin my garden. It had gone a little wild from neglect. It wouldn't even qualify as a "prettyish sort of wilderness," but was really a "crazyish sort of wilderness." There were bean runners growing through holes in the turnip greens...... So it was high time to string up the beans and thin the turnips. Here is the recipe that I made. They turned out wonderful.
I chopped up two pieces of bacon, then fried it in a large saucepan. Then I took the bacon out and kept the grease. Then I put in two chopped up green onions (the whole green onion, both green and white parts), and cooked those. Towards the end of the time, I added two minced cloves of garlic and a sprinkle of cayenne pepper. Then I added the washed greens, and stirred until they wilted. Then, I took some chicken stock with dijon mustard mixed in (ratio of 2 T mustard to 1 cup stock), and poured it on top. I stirred periodically over low heat until the liquid had all boiled away. (about 20-30 minutes) It was amazing. You couldn't taste the pepperiness of the turnip greens at all, and I hate the taste of turnip greens.
So I made turnip greens the other night, because I needed to thin my garden. It had gone a little wild from neglect. It wouldn't even qualify as a "prettyish sort of wilderness," but was really a "crazyish sort of wilderness." There were bean runners growing through holes in the turnip greens...... So it was high time to string up the beans and thin the turnips. Here is the recipe that I made. They turned out wonderful.
I chopped up two pieces of bacon, then fried it in a large saucepan. Then I took the bacon out and kept the grease. Then I put in two chopped up green onions (the whole green onion, both green and white parts), and cooked those. Towards the end of the time, I added two minced cloves of garlic and a sprinkle of cayenne pepper. Then I added the washed greens, and stirred until they wilted. Then, I took some chicken stock with dijon mustard mixed in (ratio of 2 T mustard to 1 cup stock), and poured it on top. I stirred periodically over low heat until the liquid had all boiled away. (about 20-30 minutes) It was amazing. You couldn't taste the pepperiness of the turnip greens at all, and I hate the taste of turnip greens.