Why I Never Turn Down the Turnip Greens
Did you know that cooking greens is one of the originally survival foods? This food source has been prepared by humans for over 2,000 years!
Turnip greens are a big part of my life. Being brought up in the South, my grandfather cooked turnip greens for every family get-together. As far back as I can remember, I looked forward to eating that big pot of greens that he brought. There was something about the tanginess of the lemon juice, the smoky flavor from the bacon and the bitterness of the turnip that when combined together created a culinary explosion.
My love for turnip greens has not changed in the 35 years that I have been eating them. What can I say? I’m a southern girl who loves her Pawpaw’s turnip greens. I have ventured out and experimented with other turnip green recipes, and have found ways to add variety with my favorite vegetable.
To my surprise, the green leaves are a good source of vitamin A, folate, vitamin C, vitamin K and calcium, and the root is a good source of vitamin C. Turnip greens also contain a good supply of fiber (5 grams) and protein (5 grams).
Pawpaw’s Turnip Greens
- 1 lb. of turnip greens
- 5-6 turnip roots, quartered
- 1 onion, chopped
- a few slices of bacon,cooked with drippings reserved (cut into bite size pieces)
- Juice of 1 lemon
- Salt and pepper
1. Cook bacon and keep drippings.
2. Wash turnips several time to get the “grit” off. Tear leaves from stems in bite size pieces.
3. Clean turnips, peel and cut in quarters. Place in large pot and fill halfway with water. Greens will greatly reduce while cooking so don’t use too much water. Add lemon juice.
4. Chop onions and place in pot.
5. Place bacon and drippings in the pot with the turnips and greens.
6. Cook until tender. Salt and pepper to taste.
- 1 cup all-purpose cornmeal
- 1/2 teaspoon salt
- 1 small onion, chopped
- 1 egg
- 2/3 cup liquid from cooked turnips
1. Mix all ingredients together.
2. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid.
3. Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
Tess’ Marinated Greens
- 1/8 c. virgin olive oil
- 1/4 c. apple cider vinegar
- 1 tsp. cayenne pepper (use less if you can’t stand the heat)
- 1/4 c. sun-dried tomatoes
- 1/4 c. scallions
- 1 large garlic clove, minced
- 1 tbls. diced onions
- 1 tsp. sea salt
- 1 tbls. feta cheese
1. Put it in a jar and shake it well. Pour it over a bunch of washed turnips or collard greens.
2. Toss it with our hands and then marinate it for two hours at room temperature.
3. Turn the food over a few times while it’s marinating so all of the flavors hit all the greens.
4. Just before serving, add a tablespoon of feta cheese.
Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.
Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.
Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.
This information has been made available by Ready Nutrition
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