really good greens

These greens were so good, which kind of amazed me as they didn't have bacon grease or any of that.  I emptied all the greens from my fridge and cooked them up together in a pot (there were radishes and turnips and perhaps other things).  Unfortunately they cooked down to not very much, but it was very tasty!

From here (Healthy and Delicious Southern Turnip Greens).

1 (14 ounce) can chicken broth (I used a pint jar of home canned broth)
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt

1/4 teaspoon ground black pepper
1 pound turnip greens, chopped
1/2 teaspoon white sugar

Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.  Note:  I cooked them without a lid to get the liquid to reduce.  It took about 2 hours, and then they were SO GOOD.  Well cooked through and super tasty from all that reduced stock.

turnip tops

So, this fabulous local farm provided some lovely salad turnips to me.  They're fine and all, but really excited me was cooking their greens.  Ever since falling madly in love with the Liberian national dish "potato greens" (it's actually sweet potato leaves), I look at the greens of root vegetables entirely differently.

I essentially did this and it turned out quite good but I'd say that the greens for one bunch make only enough for 2-3 people, not six.  And go lightly on the red pepper flakes.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion cut into wedges
• 1 pound turnip greens cleaned and chopped

• 1/4 cup water (or better: broth)
• pinch brown sugar
• 1/8 teaspoon red pepper flakes adjust to preference

Instructions

• Drizzle olive oil into skillet over medium heat.
• Add onion and cook until just tender, about 3 minutes. Then add 1/2 of turnip greens. Allow to cook down and add the remainder of the greens.
• Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.  Cook 15 minutes or so until the texture and taste you want.