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Turnip greens

Discussion in 'Food Forum' started by grenadier, Dec 27, 2003.


  1. grenadier

    grenadier
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    Joined:
    May 4, 2000
    1,003
    1
    Location:
    Alabama
    I stopped by the grocery store, picked up a single "bundle" of turnip greens for $2.50, and a couple of smoked hamhocks. This is my first time cooking turnip greens, and I never realized how much is really in one "bundle." The store crammed this bundle in a large brown paper bag...

    Anyways, any suggestions on cooking it? I was going to boil the hamhocks for a couple of hours, until they're ready to fall apart, and then add the washed turnip greens, and let them stew.

    Any suggestions when it comes to unlocking more flavors?
     
  2. The Pontificator

    The Pontificator
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    Angry Samoan

    Joined:
    Sep 18, 2000
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    Location:
    Grumpyville
    Here's a Southern Italian recipe for turnip greens:

    1 lb. turnip or mustard greens
    salt
    olive oil
    1 clove garlic, peeled
    crushed red pepper flakes
    4-5 anchovy fillets
    chicken broth
    short tube pasta (rigatoni, ziti, penne, etc.)
    ground black pepper

    Blanch turnip greens in boiling salted water. Cool under running water then drain. Squeeze excess water from greens and chop coarsely.

    in a large skillet, heat olive oil over medium heat. Gently saute whole garlice clove (do not brown or burn) for two minutes then remove. Add a pinch of crushed red pepper to taste and the anchovy fillets. Mash with fork-anchovies should evaporate in hot oil (don't burn!).

    Add chopped greens and chicken broth to oil. add enough broth to make a sauce and simmer, uncovered, for about 15 minutes adding broth as needed.

    Cook pasta al dente in plenty of boiling salted water. drain and return to pot. pour turnip green sauce over pasta and mix adding black pepper as needed to taste. Serves 4.
     

  3. Penman

    Penman
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    Goauche User

    Joined:
    Feb 12, 2002
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    Location:
    At the slant board
    Don't need to cook them very long, just enough to wilt them and to soften the stems a little. My favorite way to prepare them is to cut them into 1" pieces crosswise, and them stir fry in a wok with bacon grease, seasoning with salt and pepper.