cookingalamel.com I did a bit of recipe searching and found that turnip greens are usually ... 1600 × 1200 - 262k - jpg
squarefoot.creatingfor... Turnip Greens with Mustard Greens on left. Collard Greens (going to wait a ... 800 × 600 - 216k - jpg
cookingbride.com Turnip Green Pesto with Cornbread Crostini. Nov 3, 2011 by The Cooking Bride 504 × 360 - 77k - jpg
homestyleworldcook.blo... Homestyle Cooking Around The World: Rustic Turnip Greens and Vegetables with ... 1600 × 1200 - 230k - jpg
pauladeenmagazine.com Be sure to thoroughly wash turnip greens before cooking. 205 × 300 - 18k - jpg
thedailymorsel.com Keep the turnip greens. They are great sautéed with a little garlic. 3648 × 2736 - 2874k - jpg
ifood.tv Orecchiette with Turnip Greens ( Orecchiette con le Cime di Rapa ) Italian ... 400 × 300 - 27k - jpg
jennblossom.squarespac... You'll need one bag of ready to cook turnip greens, 3 slices of bacon, ... 800 × 604 - 210k - jpg
southernbellesimple.com For the first time in my entire southern life, I cooked turnip greens that ... 483 × 367 - 69k - jpg
gourmetmealsforless.com Coarsely chop turnip greens and add. Mix together. Cook until they have ... 400 × 371 - 31k
cooksnaps.com Chop the turnip greens into small pieces and boil them a little to drain ... 640 × 480 - 49k - jpg
macrochef.wordpress.com GINGERY CHINESE-STYLE SOUP WITH TURNIPS AND TURNIP GREENS 3648 × 2736 - 3817k - jpg
calciumrichfoods.org If you are counting on leafy greens for calcium, read more about strategies ... 398 × 398 - 30k - png
sandiegofoodforthought... To Make Turnip Greens Salad: Cut the leaves of the turnip greens away from ... 3264 × 2448 - 2065k - jpg
lanascooking.com Prepping bacon for Turnip Green Dip. Cut three slices of thick cut bacon ... 450 × 300 - 94k - jpg
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How to Cook Turnip Greens with Recipes
If you are learning how to cook turnip greens, this is one vegetable that both the leaves (or greens) and the roots are edible and so delicious. Turnip greens are usually harvested when very young and tender making them very good when cooked in a turnip greens recipe.
- See more at: http://www.painlesscooking.com/how-to-cook-turnip-greens.html#sthash.DxfYtzpn.dpuf
When learning how to cook turnip greens, you will find that vegetables like the turnip greens are the least understood of the vegetables. These greens that are not specifically grown for the leaves but more for the roots are often just thrown out and discarded. Turnip greens are delicious when properly cooked and seasoned.
Cooking turnip greens are a lot like cooking mustard greens and are very popular as a side dish in the southern United States. My family’s German heritage makes cooked greens, whether it is mustard, collards or spinach recipes very popular as a side dish or even a whole meal for us. Mom regularly fixed a large pot of greens for the health benefits.
The turnip root is high in vitamin C but the nutritional value of the leaves (or tops) include vitamin A, folate, vitamin K and calcium as well as the vitamin C. This is why such a large market has developed for the leaves to be sold by themselves without the root of the turnips.
If learning how to cook turnips greens, they can be purchased separately without the roots. It is best if you can find them to purchase without being packages. This gives you a clear view of the condition of the leaves. Look for brightly colored leaves that appear tender and crisp.
As for all your vegetable recipes but even more so for the greens it is best to find them locally grown. This is because all leaves are short lived and you should cook them as soon as possible. If you must store them, store for no longer than two days. After that the flavor and texture suffer and much of the rich supplies of vitamins and minerals have disappeared. When you learn how to cook turnip greens use the freshest ingredients available to you.
The following recipe is a little different and very good when you learn how to cook turnip greens.
COOKING TURNIP GREENS WITH A SOUR CREAM SAUCE
1 Pound turnip greens
1 Tablespoon olive oil
¾ Cup finely chopped onion
1 Clove minced garlic
1 Can (8 ounces) tomato sauce
¼ Cup grated parmesan cheese
½ Cup sour cream
2 Tablespoons fresh chopped parsley
¼ Teaspoon salt
¼ Cup mushroom pieces
Boil turnip greens in water until tender; drain off all water. In a frying pan, heat the oil; add onion and cook until tender. Add the greens and garlic; cook for 5 minutes. Remove to a serving bowl and keep warm. In a saucepan combine the tomato sauce, cheese, sour cream, parsley, salt and mushrooms. Bring to a boil and pour over the greens.
- See more at: http://www.painlesscooking.com/how-to-cook-turnip-greens.html#sthash.DxfYtzpn.dpuf
grocery shopping responsibly on a budget and managing my purchases from MARKET to kitchen to MOUTH.
Wednesday, June 2, 2010
Baby Turnip Greens & Lacinato Kale
While I have access to a veggie garden bursting with a selection of young tender greens, I'm making the most of it, daily preparing meals from the backyard bounty.
A friend commented on yesterday's post asking me if the green rhubarb I'd prepared from the garden tasted different from red rhubarb. My response was that it's a bit sweeter, or shall we say, less tart than the red variety.
You wouldn't expect the green rhubarb to be slightly sweeter than the red variety since it's natural to assume green is unripe and thus tart -- however, that's not the case with rhubarb.
Just as it's a mistake to assume green rhubarb is more tart than red, it's also erroneous to assume that baby turnips are unripe because they're not yet large and bulbous, and that baby kale will be lacking in flavor because the leaves are delicate.
As you'll note in the slide show above, baby turnips are about the size of radishes and their leaves are soft and smallish, as are the leaves of baby, purple lacinato kale.
What I've noticed eating spring greens from the garden, whether lettuce, spinach, kale, turnip greens, or snap pea greens, is that they're all slightly sweet, tender, and less fibrous than mature greens.
Eric had pan sauteed the baby turnips on high until they browned. He then added a handful of turnip greens and wilted them quickly. Applying this rapid cooking method meant the baby turnips were par-cooked, as were the greens.
I decided to cook the tiny turnips, their greens, and the baby lacinato kale I'd picked, longer than a rapid saute, since the toughness of the par-cooked turnips wasn't pleasant.
You can follow my method in the steps below or in the slide show above.
Baby Turnip Greens & Lacinato Kale 1) Wash a handful of baby lacinato kale leaves and the same of turnip greens. 2) Cut the baby turnips from the stalks, leaving maybe an inch of stalk in place. Cut each baby turnip either in half or quarters. 3) Trim the woody stalks from all the leaves. You might even peel the leaves off some of the tougher stalks. 4) Now chop half an onion into chunks, and a red bell pepper or a carrot. 5) Toss the onion, pepper and or carrot into a oil-lined skillet and saute over medium heat. 6) Toss the halved (or quartered) turnips into the skillet and stir. 7) Now add the kale and turnip greens and stir the veggies until the leaves begin to wilt. 8) Add a splash of water (maybe quarter of a cup) and put the lid on the skillet. Cook the vegetables on med to low for about 5-7 mins. 9) Test the turnips for tenderness; cook longer if they need it, and season to taste.
To Serve: At the top is a picture of the platted vegetables without meat. I decorated the edge of the plate with the turnips, and dotted rock salt over the middle pile of greens.
To the left is a version of the dish, with chunks of organic buffalo and rice meatloaf at the edge of the plate. I topped the meat with spoonfuls of a sweet tomato relish since it complimented the slight bitter-sweet flavor of the greens.
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To Serve: At the top is a picture of the platted vegetables without meat. I decorated the edge of the plate with the turnips, and dotted rock salt over the middle pile of greens.
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