I am cooking impaired. Can anyone tell me the best way to cook turnip greens? I love turnip greens but the last time I tried to make them, they didn't turn out so well.
boil them in a big ol pot of steaming water seasoned with a ham hock or two, just like you would cabbage or collards, pull em out, little salt, little pepper, and a healthy dash of pepper vinegar and you have some Good Eats. Craig
Yall don't like turnip greens?!! Crazy people! And some of you are assuming I know how to cook collards and cabbage! Like I said, I am cooking impaired. And no, I will NEVER eat them out of a can! Thanks Craig, I think I'll try what you said.
i would NOT use not nothing! i do not like them sam i am! i do not like turnip greens. i do not like them here i do not there i do not like them anywhere! its just funny words to me beast!
:ack::ack: ewww three! My dh says I'm crazy...that he's never seen a country girl that didn't like collard greens - but, nope - I never developed a taste for 'em. 8) Anything that you have to put vinegar on to make it taste BETTER - must taste pretty bad!
Don't be hating on vinegar......you ever had lightly picked cukes growing up? Just peel and slice a cucumber, put them in a bowl with a mixture of water and brown apple cider vinegar deep enough to totally cover all the cukes.and put them in the fridge for a few hours to get good and cold. Pull them out, spread them out on a plate, lightly salt and eat......hmmmmmm......good stuff. I'm loaded with good old southern style recipes for foods and how to cook them, like drop corn bread, blackeyed peas with bacon, real chicken pastry, collards, country style steak and gravy, and real southern fried chicken (made in a cast iron skillet using lard). And got a good knowledge of some not so southern foods as well. Craig
There's a difference in collard greens and turnip greens. I like turnip greens, but I don't like collards!
<----prefers collards over turnips but will eat either if prepared correctly. One of the best things is to actually cook the collards or turnip greens take the left overs and freeze them. Then when you get ready heat up a cast iron skillet with a little bacon grease in it and drop the collards or turnip greens into the skillet and then heat fry up along with a piece or two of drop corn bread.......man that is some kinda Good Eats. Craig
I agree, this is the recipe I use. I use all turnip greens. THIS is delish. 2 ham hocks 2 cups water 2 pounds collard greens 1 pound turnip greens 3 cups beef broth 1 tablespoon cider vinegar 1 teaspoon granulated sugar 1/8 teaspoon coarsely ground black pepper 1/8 teaspoon crushed red pepper, or to taste In a large kettle or Dutch oven, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour. Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure a few times. Cut out the thickest part of stems and coarsely chop the greens. Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot. Stir in the beef broth, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover partially. Cook, stirring occasionally, until the greens are tender, about 1 hour. Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
blah on the sweet pickes. Only way I like them is as sweet cubes mixed in with my chicken or tuna salad, and would rather have diced celary and onions instead of the sweet cubes. Craig
