jeff@rtech.UUCP (Jeff Lichtman) (06/21/85)
A few weeks ago I asked for turnip green recipes, and promised to post them
to the net. Here they are. Thanks to all those who responded.
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Turnip Greens can be very tasty. I don't know whether they have a
"distinctive taste" or whether you call it bitter. Mustard Greens have
a stronger taste than Turnip Greens, I prefer the Turnip Greens. I had
them growing up in Connecticut, but it's a very popular dish in the South
where we live now. Beet Greens are also good, similar to Turnip Greens and
fixed the same way.
To prepare:
Wash the Turnip Greens, leave wet.
Gently fry a slice of bacon in a pan until crisp, remove and save
the bacon. (Alternatively cut the bacon into little pieces and fry
until crisp.)
Put the greens in the pan with the bacon grease and add only enough
water IF NECESSARY so that the pan will not go dry. Cook (steam) the
Turnip Greens until tender. Crush the bacon into the turnip greens
and add a little salt, pepper and a little vinegar.
Southerners typically cut up fatback, instead of bacon, fry until crisp
and then add the turnip greens as above.
Basically, they are cooked like spinach, but will require a longer time to
cook.
(Courtesy of my wife, Betsy)
Ed Baldwin, Burlington, N.C. ihnp4!burl!egb
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Oh, I'm jealous!! Being a southern girl myself stranded up
here in New England, i miss the good greens. Not just turnip
but mustard and collard greens as well.
The method my mother has used for years is to brown a little
salt pork in a heavy skillet (that has a lid) and put the
greens still wet from washing (which can be a pain...the
washing that is) in the pan and cover until wilted. Leave
the salt pork in the pan, but fish it out before serving for
esthetic reasons.
Let me know how you like them!!
Maude Sawyer
...decvax!ittvax!sawyer
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One of the best and easiest I can think of right now is to wash off a few times.
Next, boil a hamhock. Before any boiling takes place, add about 1/4 cup of
vinegar. If you'd like them to be sweet, add about 1/4 cup of sugar. Once the
meat is cooked you add the greens. As the greens are cooked, they will get
smaller and sink into the pot. Once they look as though they are all cooked you
should then start adding the other seasonings. Other seasonings include:
salt, pepper and sugar (optional) to taste. After seasoning, you should still
cook for awhile. Through personal experiences, I realize that the more they
are cooked the first time the better they taste.
ihnp4!houxm!hou2g!adw
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Well, being from Arkansas I suppose I have consumed a few greens.
What I do to cook them is to put a "mess" of greens in a BIG pot
add water, (not too much, only about one quate of the pot), and
add salt. The real important additive, and most doctors would fall
off their chairs, is bacon grease. Use as much as two tablespoons
full. Simmer until tender. Sounds gross but mmmmmmmmmmgood! Oh -
I almost forgot to add-- Pick them greens when they are young. If
the leaves are old and real dark green they will be stringy.
With your dinner you might try some blackeye peas, fried potatoes,
hominy and maybe some pork or fish.
hplabs!tektronix!tekig5!halb
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perhaps some lemon or nutmeg.. see how to cook dandilion greens.. they're bitter too
Andrew Scott Beals
lll-crg!bandy
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Once again, thanks to:
Ed Baldwin and his wife Betsy
Maude Sawyer
hou2g!adw (Who are you?)
tekig5!halb (And you?)
Andrew Scott Beals
--
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff