Ready for some new vegetables to add to my repertoire....bored
So here goes, I'm ready to add some new veges to my list of "ok" veges. I have discovered Turnip Greens. If you had told me a month ago that I would've tried turnip greens I would've said... my Mom made those when I was little and I hated them.... bitter, tough, ...greens, Yuk. Well I went to a friends house recently and she had turnip greens, so, me being the polite southerner, I put them on my plate. I had a ready excuse in my back pocket for avoiding eating the. "Well, gosh I ate so much of the pork and cornbread I couldn't possibly eat another bite so full." It didn't go exactly as I had planned... I tried a bite. AND THEY WERE GOOD. Sweet, tender, lightly flavored.
My imagination immediately ran with the plain turnip greens. Then ran further when I went to the store on Monday night and they had fresh local turnip greens for .99 per pound. I thought THIS is the new vegetable for me. So I bought a large 1.5 pound bag of the fresh greens. (Should've bought more.)
My thoughts were was it a fluke that her turnip greens were so sweet and good, was it a fluke that I liked them and they weren't over salted. (Salt for me can save the worst food, goofy I know.) Can I make them like she did.
Well, I rolled up my sleeves and ran with it. I added boiled eggs on top. I had them tonight with a fried egg on top. The egg compliments the smooth, sweet flavor of the turnip greens in an unexpected way. Creamy, smooth, rich, and GOOD for you at the same time. Low carb dinner, green and protein, I LIKE it!!! smiles.
So here goes, here's the recipe:
1 1/2 pound of turnip greens, preferably local - stems trimmed. (You can leave them on as they
cook up very tender, your choice)
2 cups of low salt or home made chicken broth
1 pinch of baking soda (my Mom says it makes them smoother, what does that mean?)
1 tsp of fresh ground pepper
In a large stock pot, boil about 1/4 full of water, add the chicken broth, more broth if you like, your choice. Add the pinch of baking soda and bring to a gentle boil. Add the turnip greens and boil on low for 35-45 minutes. In the last 5 minutes add the pepper.
**** Serve with EGGS, RED WINE VINEGAR, Sliced roasted chicken breast... and if you must cornbread!
I hope you enjoy adding this new vege, and I hope you will give it a chance. Greens are good for you : ) Thanks for visiting.
So here goes, I'm ready to add some new veges to my list of "ok" veges. I have discovered Turnip Greens. If you had told me a month ago that I would've tried turnip greens I would've said... my Mom made those when I was little and I hated them.... bitter, tough, ...greens, Yuk. Well I went to a friends house recently and she had turnip greens, so, me being the polite southerner, I put them on my plate. I had a ready excuse in my back pocket for avoiding eating the. "Well, gosh I ate so much of the pork and cornbread I couldn't possibly eat another bite so full." It didn't go exactly as I had planned... I tried a bite. AND THEY WERE GOOD. Sweet, tender, lightly flavored.
My imagination immediately ran with the plain turnip greens. Then ran further when I went to the store on Monday night and they had fresh local turnip greens for .99 per pound. I thought THIS is the new vegetable for me. So I bought a large 1.5 pound bag of the fresh greens. (Should've bought more.)
My thoughts were was it a fluke that her turnip greens were so sweet and good, was it a fluke that I liked them and they weren't over salted. (Salt for me can save the worst food, goofy I know.) Can I make them like she did.
Well, I rolled up my sleeves and ran with it. I added boiled eggs on top. I had them tonight with a fried egg on top. The egg compliments the smooth, sweet flavor of the turnip greens in an unexpected way. Creamy, smooth, rich, and GOOD for you at the same time. Low carb dinner, green and protein, I LIKE it!!! smiles.
So here goes, here's the recipe:
1 1/2 pound of turnip greens, preferably local - stems trimmed. (You can leave them on as they
cook up very tender, your choice)
2 cups of low salt or home made chicken broth
1 pinch of baking soda (my Mom says it makes them smoother, what does that mean?)
1 tsp of fresh ground pepper
In a large stock pot, boil about 1/4 full of water, add the chicken broth, more broth if you like, your choice. Add the pinch of baking soda and bring to a gentle boil. Add the turnip greens and boil on low for 35-45 minutes. In the last 5 minutes add the pepper.
**** Serve with EGGS, RED WINE VINEGAR, Sliced roasted chicken breast... and if you must cornbread!
I hope you enjoy adding this new vege, and I hope you will give it a chance. Greens are good for you : ) Thanks for visiting.
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