How To Cook Turnip Greens

• 2 ½ lbs Turnip Greens, chopped into 1 inch pieces
• 3 slices Bacon, cut into 1 inch pieces
• 2/3 cup chopped Onions
• 2 tbsp Apple Cider Vinegar 
• Salt and Pepper to taste

• Take a large pan that is good enough to accompany bacon with turnip for cooking.
• Start frying the bacon until it’s a little crisp.
• Now, add the turnip greens and onions into the pan.
• Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
• Discard off the excess fat.
• Add just enough water that will cover the turnip greens and bring to boil. Putting a lid to the pan and on low heat, let all of it cook for a good one hour until tender. Season with salt and pepper.
• Stir occasionally and add a little more water. Increase heat to medium-high, stir often. Boil off nearly all the cooking liquid.
• Add vinegar. Taste and add salt and pepper if needed.
• Serve!

Mexican Turnip Greens Recipe

Ingredients

• 1 pound cleaned, chopped and cooked Turnip Greens
• 2/3 cup chopped Onions
• 1 tsp chopped Garlic
• 2 tsp ground Chile De Arbol
• 1 ¼ cups diced Tomatoes
• 2 ½ cups low-sodium Chicken Stock
• 4 tbsp Butter
• Salt to taste

• In a large pot, add turnip greens and cover them in water. Bring to boil and then simmer for about 45 minutes until tender. Drain well.
• In a different pan, melt butter and then add onions, garlic, and Chile De Abrol. Sauté until the onions are soft and red.
• Add tomatoes and cook for 5 minutes. Now add turnip greens and chicken stock and bring to boil. Cook for another 15 minutes on low heat.
• Add salt to taste.
• Serve!

• 2 stalks chopped Celery
• 1 chopped Bell Pepper (green or red)
• 1 chopped Onion
• 1 cup chopped Ham (1/2 inch pieces)
• 2 tbsp Olive Oil
• ¼ cup plain Flour
• 1 ½ cups Chicken Broth
• 2 lb frozen chopped Turnip Greens with Roots
• 1 ½ cups self-rising Cornmeal
• ½ cup self-rising Flour
• 2 tsp Sugar
• 1 lightly beaten Egg
• 2 tbsp oil
• 2 cups Buttermilk
• 16 oz cooked Black-Eyed peas
• ½ tsp crushed Red Pepper
• ¼ tsp White Pepper

• In a stockpot, heat olive oil. Add ham and cook until light brown. Drain but save about 2 tbsp of oil.
• Add celery, bell pepper, and onion to the pot and sauté for about 5 minutes.
• Add flour and cook for a minute or two while stirring continuously.
• Gradually add broth, stirring constantly until thickened.
• Meanwhile, preheat the oven to 425°F.
• Bring the vegetable mixture to a boil and add turnip greens. Again bring to boil and simmer for about 10 minutes while stirring continuously. Add peas and seasonings to turnip greens and cook another 5 minutes.
• In a bowl, combine cornmeal, flour, sugar, egg, oil, and buttermilk and mix well.
• Pour the vegetable mixture into greased glass casserole. Top with cornmeal mixture.
• Bake for 20-25 minutes.
• Serve!