Collard greens and turnips recipe - Collard greens

Author: Kyle Scholl

Get Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes Recipe from Food Network An added bonus to cooking up a mess o' greens is the resultant pot liquor—the delicious, nutritious broth left in the bottom of the cooking pot or serving dish.

Collard Greens and Turnips with Ham Hock and Pepper Vinegar
Mixed Greens With Turnips & Tasso
Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes
Best Damn Greens Ever
Do you cook turnip greens the same as collard greens?
What takes the bitterness out of collards?
What take the bitterness out of turnip greens?
Why do you put vinegar in collards?

Collard Greens and Turnips with Ham Hock and Pepper Vinegar

As all southerners know, eating Hoppin' John—black-eyed peas and rice—on New Year's Day ensures good luck. But it is the collards, traditionally eaten alongside, that bring good fortune! An added bonus to cooking up a mess o' greens is the resultant pot liquor—the delicious, nutritious broth left in the bottom of the cooking pot or serving dish. It is usually served as an accompaniment to that last piece of corn bread.
Yields: 10 servings
Number of ingredients: 5

Ingredients:

6 cups water
1 large ham hock (about 1 1/4 pounds)
3 pounds collard greens
1‚ pounds turnips
Accompaniment: pepper vinegar

How to cook:

In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.
While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving.
Serve collards and turnips with pepper vinegar.

Notes: Perfect Mixed Greens Recipe, Ingredients · 2 bunches collard greens · 2 bunches mustard greens · 2 bunches turnip greens · 3 tablespoons salt · 4 cups chicken broth, divided · ½ cup vegetable oil

Tags:

collard greens and turnips recipe collard greens and turnips with ham hock and pepper greens and turnips with ham hock and pepper vinegar greens roasted with garlic peanuts turnips and sweet potatoes collard greens roasted with garlic peanuts turnips and sweet

Southern Style Turnip Greens with Turnips

I typically use this for Collard Greens but it will work with any greens really. In this recipe, I am Duration: 16:13

Holiday Recipes: Turnip & Mustard Greens Recipe

Holiday Recipes: Turnip & Mustard Greens Recipe - Today Paula's cooking up another Duration: 25:19

How to make Mixed Greens - Easy Mixed Greens Recipe

How to make Mixed Greens - Easy Mixed Greens RecipeThis is an easy recipe for mixed Duration: 3:29

Mixed Greens With Turnips & Tasso

Make and share this Mixed Greens With Turnips & Tasso recipe from Food.com.
Provided by: Bayhill
Total time: 235 minutes
Cook time: 200 minutes
Prep time: 35 minutes
Yields: 10 servings
Number of ingredients: 10

Ingredients:

10 ounces fresh collard greens
10 ounces fresh mustard greens
10 ounces fresh turnip greens
2 medium onions, halved lengthwise, sliced
3 medium turnips, halved lengthwise, sliced
3/4 lb tasso or 3/4 lb smoked ham, cut into bite-sized chunks
1 1/2 tablespoons sugar
1/2 cup picante sauce
1 tablespoon salt (to taste)
1 tablespoon fresh ground pepper (to taste)

Nutrition:

How to cook:

Place all greens in sink or a large pot; fill to brim with lukewarm water. Let greens stand 15 minutes.
Carefully remove greens from water without disturbing sandy-silt which has settled to the bottom. Wash leaves under running water; tear leaves into small pieces, removing tough ribs.
Place torn greens, onions, turnips, and tasso or ham in a 10- to 12-quart soup pot; fill to top with water. Add sugar, picante sauce, salt and pepper.
Bring to a boil over medium-high heat; boil 5 minutes. Reduce heat. Barely simmer, stirring occasionally, 3 hours. Taste for seasoning; adjust if necessary. Greens should have lots of liquid left; add more water if necessary. Serve hot.

Notes: How to Make Southern Style Instant Pot Collard Greens (or Turnip, How long do you cook collard greens in the Instant Pot? I've tried several variations, and the best results for me come from cooking the greens on high

Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes

Get Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes Recipe from Food Network
Provided by: Food Network
Total time: 120 minutes
Cook time: 40 minutes
Yields: 8 servings
Number of ingredients: 17

Ingredients:

2 ounces olive oil
6 ounces butter
2 onions, peeled and sliced
2 large bunches collards, washed, stemmed and chopped
2 bunches baby turnips
1 cup Virginia peanuts, roasted and crushed
2 tablespoons minced Fresno chiles
1 tablespoon pureed roasted garlic
Japanese Sweet Potatoes, recipe follows
8 small Japanese sweet potatoes, cut in half lengthwise
2 ounces butter, melted
Sea salt
4 baby cucumbers, cut in half, seeded and minced
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper

How to cook:

Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
Add the turnips and simmer for about 20 minutes.
Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
Transfer potatoes to a covered bowl.
Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
Serve warm.

Notes: Rose's Southern Cooked Mustard & Turnip Greens, Trending Recipes & Searches ; serves 6-8 servings depending on appetites ; prep time 25 Min ; cook time 2 Hr ; method Stove Top

Best Damn Greens Ever

Best Damn Greens Ever - A mix of collard, mustard and turnip greens, smoked turkey and carefully selected seasonings makes this slow cooked southern classic ready right out the stock pot.
Provided by: Meiko Temple
Total time: 200 minutes
Cook time: 180 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: Soul Food,Southern
Number of ingredients: 18

Ingredients:

2 lb collard greens (stem removed & chopped)
1 lb turnip greens (stem removed & chopped)
1 lb mustard greens (stem removed & chopped)
1 medium onion (chopped)
2 cups picante salsa (medium)
⅓ cup apple cider ( or white vinegar)
2 lb smoked turkey legs
8 cups unsalted chicken stock
3 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons Louisiana hot sauce
1 tablespoon kosher salt
2 cloves garlic (chopped)
1 tablespoon liquid smoke
1 teaspoon black pepper
¼ teaspoon ground cumin
1½ teaspoons red chili flakes
2 bay leaves

Nutrition:

How to cook:

Clean and the stems of the greens then roughly chop them.
**Optional** remove turkey meat from the bone and reserve the large bones. If your pot is big enough you can keep the smoked turkey leg whole.
Add the chicken stock to a large stockpot on high heat. Once you get to a rolling boil add in all the remaining ingredients (including the large turkey bones), cover, reduce heat to medium and let them cook down for 2-3 hours depending on how tender you like your greens. Make sure to stir occasionally.
Serve once the greens have reached your desired level of tenderness.

Notes: Neckbones and Collard Greens or Turnip Greens Recipe, ingredients · 2 lbs pork necks · 2 lbs collard greens or 2 lbs turnip greens · ⁄2 tablespoon salt · 1 tablespoon salt · bacon grease (or fatback grease).