Southern Turnips and Greens

 

We grow our own turnips and greens in our winter garden. I am always so excited when it is harvest time for the turnips and greens. I grew up with the recipe that I am sharing today. Turnips, greens and the all important "pot likker" was a very special dish that our family enjoyed for generations. The recipe is simple with very few ingredients and the end result is pure southern flavor. I am so grateful that my husband and I still have a winter garden to enjoy the fresh turnips and greens. This is truly a Garden to Table recipe.

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How To Make Southern Turnips and Greens

We start with fresh turnips and greens

 from our winter garden.

First we clean the greens, by soaking them in water then draining them. After they are drained, I then tear them in strips. We don't take the leaves from the stems, 

we cook the stems they are delicious.

Next we will begin to cook the bacon pieces.

Add the chopped onion and garlic to the bacon and 

continue to cook until the onion is clear.

Place the greens on top of the bacon and onions. Toss the greens, bacon and onions together

 until the greens begin to wilt.

Add some of the broth to the greens

 to help the wilting process.

Stir in the seasons and vinegar.

Continue to add the remainder of the broth. Place the lid on the stew pot and continue to cook on low for one and one half hour.

Add the chopped turnips to the green mixture.

Place the lid on the mix.

Cook the turnips about 45 minutes until tender.

Keep warm until ready to serve.

Recipe

Yield: 8

Author: Miz Helen's Kitchen

Southern Turnips and Greens

Turnips and Greens plus the all important "pot likker". Pure southern comfort and great flavor. Served with Buttermilk Cornbread! A Garden to Table recipe.

Ingredients

• 12 to 14 cups of cleaned, drained and torn greens
• 4 medium turnips, peeled and chopped into 1/2 inch squares.
• 1 (pound) bacon, sliced into small pieces.
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons sugar
• 1 pinch red pepper flakes
• 1 tablespoon apple cider vinegar
• 32 (ounces) chicken broth

Instructions

1. Place the whole greens into a water bath and dip the greens up and down until the water is clean. Trim the ends, then tear the green in strips. Place the strips into a colander to drain, then set aside.
2. Wash the turnips and peel them. Chop them into 1/2 inch squares, then set aside.
3. In a large stew pot, cook the bacon on low heat until it is starting to brown. Place the onions and the garlic in with the bacon. Stir the 3 ingredients cooking on low until the onions begin to be clear.
4. Place all of the greens on top of the bacon mixture and toss together until the greens are beginning to wilt. Pour just a little of the chicken broth in with the greens to help the wilting process. After the greens are wilted, add all the seasons, vinegar, and the remainder of the broth. After stirring well making sure the seasons are blended, place the lid on the stew pot and cook on low for one and one half hour.
5. Place the chopped turnips on top of the greens stir them in well. Place the lid on the stew pot and cook on low for 45 minutes or until the turnips are tender.
6. After the turnips and greens have been removed to a serving dish. Serve the remaining "Pot Likker" on the side.
7. Serve with Old Fashioned Buttermilk Cornbread.

Created using The Recipes Generator

This is a beautiful dish of fresh turnips and greens.

We like to serve our turnips and greens

 with some delicious

Old Fashioned Buttermilk Cornbread

It just would not be the same without the Buttermilk Cornbread!

After most of the turnips and greens

 have been removed to a serving dish, 

we have the cooking liquid. 

Most southern folks call this liquid "Pot Likker".

This Pot Likker is a treat all by its self. Some folks call the Pot Likker the best of the entire pot. Of course it is enjoyed with

 a wedge of hot Buttermilk Cornbread.

My family has enjoyed this recipe for generations and I sure hope that you and your family will enjoy the goodness of fresh vegetables.

Thanks so very much for stopping by the cottage today, I always look forward to your visits. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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