turnip greens & bacon
- Number of Servings: 4
Ingredients
bacon, lower sodium - 3 slices, cut into chunksOnions, 1 cup choppedGarlic, 1 clove mincedTurnip Greens, 6 ounces when washed and removed from stems - - - roughly 4 big handfuls from the marketdijon mustard, 2 TBSchicken broth-low sodium, 1 cup
Take your greens and pull the leaves off of the thick stem; they should slide off pretty easily. This will take a bit of time, but everything else goes much faster than this! When they're all loose leaves, rinse them off and spin them in a salad spinner or dry them very well.
Spray nonstick spray in a great, big, deep frying pan. Add the bacon; cook until it crisps and browns.
While that is getting tasty, give your greens a few rough chops to make bite sized pieces.
When the bacon is browned and crisped add the chopped onion, garlic and red pepper flakes. Be sure to scrape up the tasty bits as you go. Cook until the onions have soften and browned up.
Add the greens to the pan and let them wilt down a bit, but don't let them get soggy. This only takes about a minute.
While that is happening whisk the mustard and broth together; pour into the greens and mix everything up. Get up all the tasty bits from the bottom of the pan. I kept these on the stove over low for about 20-30 minutes while I made chicken and mashed potates to go with it.
The finished texture isn't firm, but it isn't like canned spinach either. The color was bright green and there was just a tad of great "sauce" in the pan. These are not greasy at all, the bacon fat just sort of disappears. yum yum yum.
Salt and peper it a bit more and serve it up.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_DIVA.
Spray nonstick spray in a great, big, deep frying pan. Add the bacon; cook until it crisps and browns.
While that is getting tasty, give your greens a few rough chops to make bite sized pieces.
When the bacon is browned and crisped add the chopped onion, garlic and red pepper flakes. Be sure to scrape up the tasty bits as you go. Cook until the onions have soften and browned up.
Add the greens to the pan and let them wilt down a bit, but don't let them get soggy. This only takes about a minute.
While that is happening whisk the mustard and broth together; pour into the greens and mix everything up. Get up all the tasty bits from the bottom of the pan. I kept these on the stove over low for about 20-30 minutes while I made chicken and mashed potates to go with it.
The finished texture isn't firm, but it isn't like canned spinach either. The color was bright green and there was just a tad of great "sauce" in the pan. These are not greasy at all, the bacon fat just sort of disappears. yum yum yum.
Salt and peper it a bit more and serve it up.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_DIVA.
Nutritional Info Amount Per Serving
- Calories: 68.7
- Total Fat: 2.4 g
- Cholesterol: 5.6 mg
- Sodium: 398.3 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.9 g
Member Reviews
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MIZCATHI
I just picked this recipe at random and enjoyed making it very much! The aroma was incredible and my Husband and son LOVED it! Very flavorful. I didn't have Dijon, only spicey brown mustard, so sub the dijon for 1 TBS of the spicey! Thanks! - 1/18/11
Reply from CD1769149 (1/18/11)
I am delighted that your whole family enjoyed this!!!! I love greens like this. mmmmm My hubby and I can never get enough!