You know how I love any kind of greens - I found the most beautiful bunch of turnip greens yesterday, then realized I wasn't quite sure how to cook them. I cook collards for at least an hour, but turnip greens are more like kale - a modest cooking time keeps the peppery flavor intact.
It was a good try, but definitely needed more fat (I only had lean ham and a few tablespoons of bacon grease) while cooking, and a cup or so of chicken stock, instead of 3 cups of water. Live and learn. Next time I'm going to try fatback and maybe chicken sausages, and follow this recipe, or this one. I ended up dressing the greens with lemon, olive oil, and hot sauce .
The most important prep is to slice the greens, then wash throughly in a big bowl of water. Mine looked clean, but after two rinses, there was a lot of sand and dirt in the bottom of the bowl. Second is not to overcook the turnip greens - no more than 20 minutes for the entire bowl of chopped greens. (Collards are a different story - at least an hour with fatback).
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