Dish of Turnip Greens with Turnips
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Turnip Greens with Turnips


USA - Louisiana
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
1-1/2 hrs
Yes		 Turnip greens (along with mustard and collard greens) are a popular tradition in the American South. This recipe uses both the turnips and the greens (though in modern markets they come from different cultivars).

12
12
4
6
6
6
2
2-1/2
1/2
1
oz
oz
oz
oz
oz
oz
cl
c
t
t
Turnip Greens (1)
Turnip (2)
Bacon - or (3)
Bell Pepper (4)
Onion
Celery
Garlic
Stock
Salt
Cajun Seasoning (5)  
Prep   (1/2 hr)
  1. Float wash TURNIP GREENS as needed to remove all soil and grit. Strip leaves from stems and tear or cut into pieces about 1-1/2 inches on a side. Discard stems or use in stock.
  2. Peel TURNIPS and cut into 3/4 inch dice.
  3. Cut BACON into small pieces and fry until nicely browned and most of the fat is rendered. Drain, but reserve 1-1/2 T of the fat.
  4. Chop BELL PEPPER, ONION and CELERY small. Crush GARLIC and chop fine. Mix all.
Run   (1 hr)
  1. In a heavy bottomed pan, heat 1-1/2 T Fat from the bacon and fry the Vegetable Mix, stirring until onions start to color.
  2. Stir in Turnips and Stock, bring to a boil and simmer covered for 10 minutes.
  3. Stir in Greens, Bacon, Salt, and Cajun Seasoning. Simmer covered until greens are tender, about 45 minutes for Turnip Greens, a little less for Mustard Greens, and a whole lot more for Collard Greens.
  4. Serve hot with rice and/or black eyed peas.
NOTES:

  1. Turnip Greens:

      Mustard Greens or Collard Greens may also be used. For details on all these see our Cabbage Greens page.

  2. Turnip:

      "Turnip" in North America (except Atlantic Canada where it is "White Turnip"). For other regions see our handy What is a Turnip page.

  3. Bacon - or:

      I prefer "ends and pieces" rather than thin sliced. Ham and smoked Sausages are also used. Meat from a smoked ham hock would be very good, but smoked hog jowl would be most "authentically southern". For details see our Pork Products page .

  4. Bell Pepper:

      Some use all green, some use half green and half red. Bell peppers are an essential ingredient in the "Cajun Trinity": bell peppers, onions and celery.

  5. Cajun Seasoning:

      This is available commercially, or better, use our recipe for Cajun Seasoning.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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