While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 3 minutes.
Stir in turnip greens, okra and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until turnip greens are tender, 18 to 20 minutes.
Saute bacon, celery, and onion together.
Add garlic.
Add water.
Add potato and chicken bouillon cube.
Add white beans and turnip greens.
Season with pepper.
Cook pigtails until almost tender.
Add mustard and turnip greens; cook slow until tender, approximately 30 minutes.
Add salt and sugar.
Remove from boiler and enjoy.
Stem and wash fresh greens; place in water in a
In a large saucepan or Dutch oven, combine oil, red peppers, garlic and chili pepper.
Saute over medium heat for 2 or 3 minutes, stirring until peppers are tender.
Stir in chicken broth and kale, mustard or turnip greens.
Bring to a boil, then toss greens in pan and cover with liquid.
Reduce heat to medium and cook 25 minutes or until greens are tender.
Serves 4. Contains 0 cholesterol and 2 grams fat.
ngredients until soft.
Add kale and saute until wilted.
Add
Wash ham hocks and place in an 8-quart Dutch oven.
Add water; bring to a boil.
Reduce heat; simmer for 30 to 40 minutes, or until tender.
Pick and wash turnip greens.
Peel turnip roots; cut in half.
Add greens, roots, salt and sugar to Dutch oven; bring to a boil.
Reduce heat; cover and simmer for about 30 to 45 minutes, or until greens and roots are tender.
Pick and wash turnip greens.
Tear into bite-size pieces. Peel the turnip roots and slice.
Rinse salt pork and cut into 2-inch pieces.
Combine salt pork and water in a large Dutch oven; bring to a boil.
Cover; reduce heat and simmer 30 minutes.
Add turnip greens; cover and cook 10 minutes.
Add turnip roots and bacon drippings.
Cover and cook 15 to 20 minutes or until greens and roots are tender.
Serve with green onions.
Place pepper jewl in a large pot and brown on both sides.
Remove cooked pepper jewl from pot and set aside for later.
Add 4 cups hot water, salt, pepper,crushed red pepper flakes,olive oil, sugar and red wine vinegar, and bring to a boil.
Add half the turnip greens, cover and cook for 10 minutes until greens have cooked down a little.
Add rest of greens. Stir well, cover and cook for 40 minutes over medium heat.
Stir two or three times while greens cook.
Add pepper jewel back to pot.
Place salt pork in cold water, bring to a boil and cook for 45 minutes.
Wash turnip greens in several changes of water; place into pot with pork and simmer for an hour.
Drain water fromgreens and meat, reserve 1 1/2 cups of cooking liquid; chop greens rather fine and season well with salt and pepper.
Place greens in a hot dish and arrange slices of pork on top.
Pour reserved liquid (pot likker) over and serve.
Saute onion and celery, stirring in mushrooms when tender. Set aside.
Cook turnip greens according to directions on package. Combine turnip greens and lemon peel into food processor and combine until smooth.
In top of double boiler, combine sauteed vegetables, pureed turnip greens, soup, cheese, hot sauce and Worcestershire sauce, stirring frequently, until well blended and hot.
Serve hot with miniature cornbread muffins.
Cook sausage in a skillet or frying pan over medium heat, rotating every 3 minutes, until nearly cooked through, about 10 minutes. Drain most of the juice, leaving a layer of juices in the skillet.
Stir butter and olive oil into sausage; add turnip greens and garlic. Cook greens mixture over high heat, stirring every 5 minutes, until wilted and sausage is cooked through, about 15 minutes. Season greens mixture with salt and pepper and continue cooking over medium-low heat for 10 minutes more.
rtions of the collard, mustard, and turnip greens away from the tough stems
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
Add celery, carrots, potatoes, onion, and ginger to the water; season
Combine ham hocks and water in a large Dutch oven.
Bring to a boil.
Cover, reduce heat and simmer 1 hour or until meat is tender.
Cut turnips from greens.
Reserve for other uses.
Remove stems from turnip greens.
Wash turnips and collards.
Drain and tear into bite size pieces.
Add greens, salt, sugar and red pepper to ham hocks.
Bring to a boil.
Cover and simmer 1 to 1 1/2 hours or until greens are tender.
Wash turnip greens several times, changing water each time. Put into a large pot; add about 1/2 pot of water and the salt. May add fatback, if you like.
Cook on medium heat until greens have cooked down and are tender.
When selecting turnip greens, salad turnips are best.
Cut off and discard tough stems and discolored leaves from turnip greens.
Wash greens thoroughly and place in a Dutch oven. Add salt and enough cold water to cover.
Let soak 1 hour.
Rinse and drain.
Combine 4 cups water and salt pork in Dutch oven; bring to a boil.
Add greens; return to a boil.
Reduce heat and simmer until tender.