Garlicky Skillet Greens with Ham

 

Ingredients:

• ¹⁄₄ cup apple cider vinegar
• ¹⁄₄ cup sorghum syrup
• 2 tbsp. Sriracha hot sauce
• 1 smoked ham hock
• 1 small yellow onion, finely chopped, divided
• 1 cup bacon fat
• 1 ¹⁄₂ lb. collard greens, stems discarded, and leaves thinly sliced
• turnip greens stems discarded, and leaves thinly sliced
• cloves Kosher salt
• 12 cloves garlic confit, coarsely chopped, plus 2 tbsp. garlic oil

Preparation:

1. In a microwave-safe bowl, whisk together the vinegar, sorghum syrup, and Sriracha. Cover and microwave on high for 2 minutes and set aside.
2. In a medium Dutch oven, place the ham hock and half of the onion, cover with water, and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook until the ham hock is very tender, 1½–2 hours. Set the pot aside until the ham hock is cool enough to handle, then remove it from the liquid and use your hands to shred the meat into a small bowl. Discard the liquid, cooked onion, and bone. Clean the Dutch oven and return it to the stove.
3. In the empty Dutch oven set over medium-high heat, melt the bacon fat, then add the shredded meat and cook until browned and slightly crisp, 3–4 minutes. Stir in the remaining onion and cook until soft, about 8 minutes. Turn the heat to high, add the collard and turnip greens (in batches if necessary), and season with salt to taste. Cook, stirring continuously until the greens are wilted, 1–2 minutes. Stir in the reserved vinegar-sorghum liquid, garlic confit, and garlic oil, and serve immediately.

saveur.com

Spicy Skillet Turnip Greens

 

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion cut into wedges
• 1 pound turnip greens cleaned and chopped
• 1/4 cup water
• pinch brown sugar
• 1/8 teaspoon red pepper flakes adjust to preference

Preparation:

1. Drizzle olive oil into the skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
3. Add water, brown sugar, and red pepper flakes. Adjust the amount of red pepper to your personal taste.

https://addapinch.com/spicy-skillet-turnip-greens-recipe/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Preparation:

1. Heat canola oil in a large saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt. Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Instructions:

1. Heat canola oil in a large saucepan over medium-high heat.  Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.  Add the garlic, ginger, turmeric, cumin, coriander and cayenne.  Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips.  Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt.  Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Turnip Green Frittata

Ingredients:

• 2 tablespoons olive oil
• 1 large or 2 small white potatoes, skin on and finely diced (no larger than 1/4-inch; 1 1/2 cups total)
• 1garlic clove, smashed and chopped
• Salt
• 1 to 2bunches turnip greens, stems discarded and leaves sliced crosswise into 1/2-inch strips (you should have 4 cups loosely packed sliced greens)
• 8 eggs, lightly beaten
• Coarsely ground black pepper
• 1/4cup grated Parmesan cheese

Instructions:

• Heat the oven to 375 degrees. Warm the oil in a large skillet. Add the potatoes and cook over medium high heat until browned on the edges and soft in the center. Add the garlic and season with salt after the potatoes have been cooking for 2 minutes. Stir in the turnip greens and cook until wilted and tender, about 3 minutes.
• Season the eggs with salt and pepper. Pour the eggs into the pan, sprinkle with the cheese and transfer to the oven. Bake until the frittata is just set, about 10 minutes. Let cool for 10 minutes, then slice and serve.

https://food52.com/recipes/24340-turnip-greens-frittata

Sautéed Japanese Turnips With Turnip Greens Recipe

Ingredients:

Kosher salt
1 1/2 pounds (675g) Japanese (Hakurei) baby turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper

Directions:

1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.

4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

Recipe Source

Leftover Greens in your Refrigerator? Make Pesto!

Ingredients:

• 1 lb fresh turnip greens (or also try beet or radish greens or kale), chopped
• 2 1/2 tablespoons chopped toasted walnuts
• 1 garlic clove 
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons extra virgin olive oil 
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons freshly grated Parmesan cheese

Instructions:

1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.
2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.

Click here for online recipe

Sauteed Hakurei Turnips with Greens

4 Servings, Prep/Cook Time: 10 min.

Ingredients:

2 bunches Hakurei Turnips with greens

1 tablespoon butter

1 tablespoon Olive Oil

Coarse salt and freshly ground pepper to taste.

Instructions:

Trim the stems and root ends from the turnips. Rinse and cut into ½ inch cubes. Set aside. Trim most of the stems from the greens; compost. Wash the leafy greens, drain, and cut into 2-3 inch pieces. Set aside.

In a sauté pan over high heat, melt the butter with the oil. Add the turnips and season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

Source:

http://www.atlantamagazine.com/southernrecipes/sides/Story.aspx?id=1313318

Chips

Last week we had a recipe from shareholder Anna Hoover, this week we have one from shareholder Tanya Rotenberg. Tanya also works in the IT department at the co-op. She helps me with my computer problems! Thanks for sharing Tanya! Keep your eyes open next week for a competing kale chip recipe from our intern Ariel! Please follow their lead and send me your favorite recipes.

Chips
Any kind of greens (I've tried kale, mustard greens, collard greens, kohlrabi
greens, turnip greens, radish greens and this week I'm trying dandelion greens
for the first time)


• Pat the greens dry if there's any moisture with a cloth towel. I usually remove
the stems, but you can also flatten them with your knife for the smaller
leaves.
• Arrange the greens on a baking sheet in a single layer.
• Lightly brush them with olive oil (or spray them if you have a misting oil
sprayer) (you can put some oil on one leaf and rub that leaf against the others
to spread the oil thinly).
• Sprinkle a bit of salt on each leaf.
• Put in a 400 or 425 degree oven, set a timer for 1-2 minutes, STAY IN THE
KITCHEN and keep an eye on them. KEEP CHECKING ON THEM. You can flip them if
you want but don't have to, but at some point they will get crisp enough that
they hold their shape instead of flopping.
• Radish and turnip greens usually 1-1.5 minutes, kale and collard can take 5-6 but sometimes are faster, so keep watching. If you take your eyes off them they will burn.
• Remove them and put them on a rack to cool (or eat them hot). They don't stay
crisp well but can be stored in an airtight container for a few hours. If you
store them more than that you'll need to reheat them to get them crisp again.

On a heavily greens based CSA week you can get a production line going of trays
in the oven, trays about to go in the oven and trays that just came out of the
oven.

Turnip Greens

Note: mustard greens, collard greens, or kale can be substituted in this recipe.

1 bunch fresh turnip greens with roots
1 medium piece salt pork
1 cup water
1 teaspoon salt
2 tablespoons bacon drippings, butter, or margarine
Pinch of sugar (optional)


Strip the stems from the greens (unless they’re very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.

Read More http://www.epicurious.com/recipes/food/views/Turnip-Greens-105051#ixzz0zTFh9DYj