Potato-Turnip Saute With Greens

• 1 pound red new potatoes
• 1 pound baby turnips, unpeeled
• 1 pound young turnip greens or other greens with their stems
• 2 tablespoons butter
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 2 tablespoons creme fraiche or sour cream
• 2 tablespoons lemon juice
• Salt and freshly ground pepper, to taste

Boil potatoes in lightly salted water until tender when pierced with a knife. Drain, and set aside. Cut large potatoes in halves or quarters; leave small ones whole. Boil turnips in lightly salted water to cover until tender when pierced with a knife. Drain, and set aside. Cut larger turnips into halves or quarters; leave small ones whole. Pick over greens, discarding any large, coarse stems or damaged leaves. Blanch leaves and stems in lightly salted water, cooking just until tender (2 to 4 minutes). Drain, and plunge into ice water to halt the cooking. Drain thoroughly, pressing out excess moisture. Chop leaves coarsely; dice stems. Set aside separately. In a small skillet over moderately low heat, melt 1 tablespoon of the butter. Add shallots and garlic, and saute until fragrant (2 to 3 minutes). Set mixture aside. At serving time, in a large skillet, warm remaining butter and olive oil over moderately high heat. Add softened shallot-garlic mixture and diced stems; saute briefly to heat through. Add potatoes and turnips; saute briefly to heat through. Add turnip greens and cook, covered, 1 minute. Stir in mustard and creme fraiche. Add lemon juice, and season with salt and pepper.
This recipe from CDKitchen for

Turnip & Greens Ragout

• 2 medium leeks, white and light green parts only, cleaned and sliced (dark green leaves washed and set aside)
• 1 tablespoon extra virgin olive oil
• 1 large sweet red or white onion, chopped
• 1 small head green garlic, minced
• 1 bunch (about 1 pound size) baby turnips, with greens
• Salt to taste
• Freshly ground black pepper to taste
• 3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil
• 1 tablespoon unsalted butter
  turnips peeled and cut in wedges, greens stemmed, washed well, and chopped

Place the leek greens in a pot and add 8 cups water. Bring to a boil and simmer for 30 minutes while you prepare the remaining vegetables. Strain and return to the pot, discarding the solids. Heat the oil in a large nonstick skillet. Add the onions and sliced leeks. Cook, stirring often, until tender, about 5 minutes. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the turnips, 2 1/2 cups of the leek stock, and salt to taste. Bring to a simmer, partially cover, reduce the heat to medium-low, and simmer for 10 minutes, or until the turnips are tender. Stir in the greens and simmer for another 5 minutes. If the greens are quite tough, simmer a few minutes longer; however, their color will not be as bright. Add pepper, taste, and adjust the salt. Stir in the fresh herbs and butter. When the butter has melted, serve in wide bowls over couscous.
This recipe from CDKitchen

Nutty Turnip Greens

• Lots of greens; chopped coarsely
• Peanut or Almond butter; smooth or chunky (enough to make a nice sauce when melted)
• Lots of garlic; minced
• Your choice of not spice (enough to make you call for your mama)

Rinse greens. Simmer in pot. When there's enough liquid to melt the peanut butter stir it in until it's all blended. Add garlic and your choice of heat. Simmmer for an hour or two until the greens are cooked to rags, stirring occasionally and adding a little water if needed to keep them from drying out and/or sticking. Serve with boiled potatoes or some other starch.

BAKED POTATO STUFFED WITH TURNIP GREENS

I love to take this in my lunch to work. I've acquired a taste for turnip greens. I actually crave them! I either eat it cold, or sometimes reheated a bit. I eat it whole, unwrapping a bit at a time, while I take walk. It can be a little messy, like a taco, but it is a really satisfying part of my lunch.

• 1 medium sized baked potato
• 1/2 cup steamed turnip greens, chopped
• 1/4 cup diced onions
• 1 teaspoon oilve oil
• 1 tablespoon soy based fake bacon style bits, or Fakin' Bacin' Tempeh Strips (optional)
• salt/pepper to taste

Slice open the potato lenghtwise and score the inside. Sprinkle with the olive oil, and a little salt and lots of pepper (or to taste.) In a dish, mix up the turnip greens with the onion and soy bits. Spread out a piece of paper or plastic as a wrapping and put the open potato on it. Place half of the greens mixture on each half of the potato. Put the halves together and wrap up tightly. Refrigerate. Alternative: Cook the greens with the onion and tempeh strips first.

CREAMY TURNIP GREENS

• 1 pound Turnip greens
• 1 tablespoon Chopped shallots
• ½ tablespoon Olive oil
• 1 cup Cream
• 2 Peppercorns
• ¼ cup White wine
• 3 ounce Finely grated Parmesan cheese
• Salt and pepper to taste

Blanch turnip greens, then submerge in ice water and drain. Lightly saute shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

MESS O' GREENS SALAD WITH WARM PECAN DRESSING

• fresh turnip greens, and/or collard greens
• 2 T balsamic vinegar, or apple cider vinegar
• 2 tsp. honey
• 1 T Dijon mustard or ground yellow mustard seed
• 2 tsp. olive oil
• ½ cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard any long stems. Tear the greens into salad-size pieces and place in a large bowl. In a small bowl, combine the vinegar, honey and mustard. Set aside.Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once. ROASTED CARROTScarrots, cut into 1 1/2 inch pieces on the diagonal1/3 C. butter or ghee melted2 T. minced dillsea salt and pepperMix butter, salt and pepper. Pour over carrots. Spread out on a greased baking sheet. Place in oven at 400°F. and roast 20 minutes or until tender. Toss with fresh dill and serve.

BRAISED TURNIP GREENS

Remove long stems and ribs of bunch of turnip greens. Plunge greens in large pot of boiling salted water, cook for 10 min. then remove to a bowl. Reserve half a cup of the cooking water. Heat 1/4 cup butter until the milk solids are brown, the aroma should be toasty & nutty. Add 1 onion, garlic & pepper flakes in a wide skillet over medium heat until onion is soft. Add the greens, the reserved water and 1 tsp. salt. Cook for 30 min and taste again for salt. They can use a lot. Serve with hot sauce (the vinegar and hot sauce sets off the greens perfectly).

Greens & White Cheddar Polenta

Shared by Whole Earth CSA member Anne, Thanks Anne!
Polenta

• 6 cups water
• 1 t sea salt
• 1 cup polenta or corn meal
• 2 T butter
• 4 oz white cheddar cheese, grated
• 1/2 t sea salt
• 1/2 t ground pepper

Greens

• 1 to 3 bunches spinach, Swiss chard, mustard, turnip or beet greens or any greens
• 3 red, yellow or orange or any sweet bell peppers
• 2 T olive oil
• 2 cloves garlic, chopped
• 1/2 t sea salt

Bring water and 1 teaspoon salt to boil in saucepan. Add polenta or corn meal in a slow steady stream, stirring as you pour. Cook 45 minutes, stirring frequently. Polenta is done when it pulls slightly away from sides of pan. While polenta is cooking, wash greens, dry off excess water and cut into 2 inch strips. Cut peppers into thin slices. Just before polenta is ready, heat olive oil in skillet, add garlic, then sweet peppers and saute for 2 to 3 minutes then add greens, sprinkle with salr, cover and cook for 3 to 4 minutes. Remove cover and continue to cook until greens are tender but still green about 5 minutes. When polenta is done, stir in cheddar, salt, pepper. Pour polenta onto serving platter and top with greens and peppers.

SOUTHERN TURNIP GREEN SOUP

• 1 bunch young turnip greens with turnips
• 6 Tablespoons Butter or Ghee (clarified butter), or oil
• 1 cup chopped onions
• 1 1/2 teaspoon sea salt
• 1 1/4 teaspoon honey or agave nectar
• 5 1/2 cup stock
• 2 Tablespoons lemon juice
• 2 cups half-and-half, or milk
• 4 Tablespoons cooked grits
• Salt and freshly ground pepper to taste

Cut the turnip roots off the greens.Clean and wash the greens, discarding any blemished or yellowed edges.Tear the large leaves into smaller pices. Trim the ends and peel the turnips. Cube into bite-size pieces. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute 5 minutes or until tender, but not browned. Add 1/2 teaspoon salt, 1/4 teaspoon honey, and 1 1/2 cups of the stock. Blend well, then stir in the lemon juice, and set aside. In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tender. Add the remaining 1 teaspoon of salt, 1 teaspoon of honey, and remaining 4 cups stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot.

TWO-WAY SCARLET TURNIP SALAD WITH GREENS

• 6 T extra virgin olive oil
• 2 1/2 T red wine vinegar
• 1 T garlic, minced
• Scarlet Turnips with Greens
• 2 T capers, drained & chopped
• 3/4 cup feta cheese (about 3 oz)

Whisk together oil, vinegar & garlic in small bowl. Season generously with sea salt & pepper. Remove tops from turnips. Pull stems from leaves anbd wash leaves thoroughly. Chop leaves coarsely. Cut all turnip ropts into match sticks or 1/4 thin & quartered rounds. Transfer one-half of raw turnips to medium bowl. Toss with enough dressing to coat. Place on serving platter. Drizzle large skillet with olive oil and saute the other half of the turnip roots until tender. Transfer cooked turnips to medium bowl & toss with dressing to coat. Add to serving platter. In the same skillet, saute greens over high heat until wilted but still bright green ( about 4 minutes). Transfer greens to medium bowl & toss with dressing to coat. Arrange raw and sauteed turnip roots in center of platter.

SWEET 'N SOUR TURNIP GREEN SALAD

by the Editors of Easy Home Cooking Magazine - Common in the southern United States, turnip greens are an excellent source of vitamins A and C, and are also a good source of calcium and iron.

• 2 cups shredded stemmed washed turnip greens
• 2 cups washed mixed salad greens
• 1 cup sliced plum tomatoes or quartered cherry tomatoes
• 1/2 cup shredded carrot
• 1/3 cup sliced green onions
• 8 tablespoons water, divided
• 2 teaspoons whole wheat flour, or arrowroot powder
• 1 Tablespoon raw honey
• 1/2 teaspoon celery seeds
• Dash pepper (optional)
• 1 Tablespoon raw apple cider vinegar
  
  Combine turnip greens, salad greens, tomatoes and carrot in salad bowl; set aside. Combine green onions and 2 tablespoons water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Cook, covered, 2 to 3 minutes or until onions are tender. Mix remaining 6 tablespoons water and flour or arrowroot powder in small bowl until smooth. Stir into green onions in saucepan. Add honey, celery seeds and pepper; cook and stir until mixture boils and thickens. Cook and stir 1 minute more. Stir in apple cider vinegar. Pour hot dressing over salad; toss to coat. Serve immediately. Serves 4.