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Turnip Greens and Turnip Roots From the Deep South a la Nita
Turnip Greens and Turnip Roots >From the Deep South a la Nita Nita's Note: Part of the following may not apply, especially if you are using packaged or frozen turnip greens from the grocery store. First, you should cut off the roots (if any) where the root joins the green of the turnip. Put the roots aside (see my recipes for these below). Then go through the greens, holding the leaf in one hand, with the other hand, pull away the tough stem part of the turnip green as much as you can and discard the stem. Now plunge the greens into a basin or big pot of clean, cold water. I like to use a clean double sink, large pot, or large colander and use running water to rinse the greens and remove any grit. I take my hands and push the greens up and down in the sink to help clean the greens in the same way one might wash lingerie. I can then move the greens to the other side of the sink, draining the one I just used and repeat the procedure. Turnip greens need to be washed with cold water a minimum of 3 times -- four is better --as they are often gritty. During at least one of the washes, you need to cover the greens with cold water and add about 2 Tablespoons table salt, stir it in to dissolve it, and let the greens soak 10 minutes or so. Then rinse them again thoroughly. My husband's dear 90 year old aunt taught me this trick. She said any little tiny insects will die in the salt water and drop off the greens. Now you can bag your greens in gallon Ziploc bags until you are ready to cook them, OR, you can continue with the cooking process. IF there are roots from the turnips, trim and peel them and cut them in small pieces. If you come across any that are woody looking, throw them out. You can either cook the roots with the greens or if you have a good bit, you can cook them separately. Now that your greens are clean and ready to cook (with or without the roots -- we like them with!), tear them in pieces or cut them up a bit. Then you will be ready to put them on to cook. I save "drippings" from cooking bacon and add 2 Tablespoons of this to my pot before adding the greens, PLUS, we have a microwave, and we buy 1 or 2 smoked pork knuckles or 1/4 lb. "salt pork" to cook ours with. I put either of these in a bowl, add 2 or 3 Tablespoons water, cover the dish with waxed paper and microwave it on HIGH for 3 or 4 minutes. Then I put this in the pot with my greens. If you don't have a microwave, you can put the meat in a small boiler, cover it with water and let it cook 15 or 20 minutes. Then it goes in the pot with the greens -- at the beginning of the cooking. You will need a 4 to 6 quart pot or Dutch oven to cook your greens in depending on how many you are cooking. Put the pot on with the bacon drippings in it and add the greens/roots. Turn the burner on medium high heat and cover the pot with a lid. Your greens will be damp from washing them. Let the greens "wilt" for a few minutes BUT keep them stirred so they won't burn. Add the meat you have prepared (with its water). Add about 2 cups water. Put the lid on the pot. Let that all get hot. Add about 2 more cups water. Add 1 1/2 teaspoons table salt, plus 2 Tablespoons granulated sugar (if you are cooking roots and they are bitter, you may need more sugar.) Also add 1 Knorr Chicken Bouillon Cube or 2 of brand of your choice. Let the greens boil slowly until they are VERY tender, stirring occasionally. The greens will greatly reduce in volume and change color to DARK green. They need to cook about 1 hour. Add water as needed. Taste greens and adjust the seasoning as needed. When ready to serve, place greens in a bowl and chop them well. Serve with plenty of cornbread. The "liquor" in the pot we Southerners call "Pot Licker" and we cherish it! It is great in a bowl with crumbled cornbread in it. Offer apple cider vinegar and or pepper sauce (vinegar over hot or mild peppers) with the greens -- to be sprinkled on as desired. Turnip Roots Memphis Style A La Nita Peel*, wash, chop and boil about a quart of turnip roots in a small amount of water with about 1 teaspoon salt and 3 Tablespoons granulated sugar added. Add a Knorr Chicken Bouillon cube (or other brand -- we like Knorr), if desired. Preheat oven to 350 degrees F.. When roots are very tender, drain thoroughly and mash them like creamed potatoes. Drain off excess water, if any. Dissolve 2 Tablespoons flour in 1/4 cup heavy cream or Half & Half. Add, stirring in well. Taste and check seasoning. Add more sugar if roots are bitter. Add 1 cup grated sharp cheddar cheese. Add 1 egg, beaten, if desired. Mix together well. Pour into casserole dish. Sprinkle with more grated cheese, if desired. Top with crumbled Cheese Ritz, Unseasoned bread crumbs or Saltine Crackers, crumbled fine. Add a few pats of butter on top or spray with butter spray (not too much). Bake for 20 or 25 minutes at 350 till hot through and the topping is crispy and lightly browned. Enjoy! Nita Holleman This works for lots of vegetables. Scrub the turnip roots, drop them in enough boiling water to cover them for a few minutes until you can stick a fork part of the way in them. Remove them. Drain. Place in cold water until you can handle them. Peel and chop, discarding peeling. Then proceed as above. Nita -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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