turnip greens & bacon

More sharing options

Share on Twitter

5 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of turnip greens & bacon calories by ingredient

Introduction

I usually use turkey bacon, but, for this true pork bacon just seemed the way to go.

Be prepared: turnip greens are quite bitter. Lots of recipes call for cider vinegar and sugar to cut that. This recipe embraces their bite. If you want something sweet, try a different recipe. But don't be scared of this one - it is savory and delicious and goes really well with my honey dipped oven fried chicken breasts and a side of simple mashed red potatos.

This makes 4 half cup servings.

(this is a variation on a Neely recipe on foodnetwork.com)
I usually use turkey bacon, but, for this true pork bacon just seemed the way to go.

Be prepared: turnip greens are quite bitter. Lots of recipes call for cider vinegar and sugar to cut that. This recipe embraces their bite. If you want something sweet, try a different recipe. But don't be scared of this one - it is savory and delicious and goes really well with my honey dipped oven fried chicken breasts and a side of simple mashed red potatos.

This makes 4 half cup servings.

(this is a variation on a Neely recipe on foodnetwork.com)

Number of Servings: 4

Ingredients

bacon, lower sodium - 3 slices, cut into chunks

Onions, 1 cup chopped

Garlic, 1 clove minced

Turnip Greens, 6 ounces when washed and removed from stems - - - roughly 4 big handfuls from the market

dijon mustard, 2 TBS

chicken broth-low sodium, 1 cup

Directions

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.