Turnip Greens Recipe

By: Beryl Stokes

Turnip Greens, Collard Greens or Mustard Greens - all very similar in nature, but each has a diferrent taste and size of leaf. We prefer Turnip Greens for their small, tender leaf and wonderful flavor. Turnip Greens are traditionally eaten with Black Eye Peas and Rice. Please see our hubpage on How to Make Hoppin John.

• 1-2 lbs Turnip Greens (washed in salt, rinsed well and chopped)
• 2 medium-large size Turnip Roots (peeled and diced)
• Seasoning Ham or Smoked Pork Sausage
• 4-6 cups vegetable or chicken stock

• Cajun Trinity (3 cups of onion, bell pepper, celery, and garlic)
• Salt and Cajun Seasoning (1 teaspoon each)

Prepare all your ingredients in order to easily put together.

Using fresh Turnip Greens, soak the greens in salted water. You will need to rinse and soak again a few times to make sure all the grit is removed. Chop into small bitsize pieces. (Hint: we found a 2 lb pre-washed pack at the supermarket - ready to go turnip greens.)

Cook your bacon, ham, or sausage in a skillet. Drain, cut-up and set aside.

Turnip Roots - peel the thick outer skin. Cut-up into diced bite-size pieces.

Chop your onions, bell pepper, celery and garlic.

Ready to Cook:

Begin by pouring 2 tablespoons vegetable oil or fat from the seasoning meat in a stock pot. Saute the Cajun Trinity for 5 minutes. Pour in 4-6 cups stock. Add diced turnip roots. Bring to a boil. Cook for 15 minutes.

Add the Turnip Greens, Seasoning meat, salt and Cajun Seasoning. Cover and lower the heat to medium #4. Cook for 45 minutes.

Serve in a bowl with a good hot biscuit for dipping the "pot licker".

Yummy!