Turnip Greens! Yes, you heard it right. I know, I know – when we think about greens, it’s usually spinach or kale that first comes to mind. But let me tell you, these humble turnip greens have been an unsung hero in Southern kitchens for decades. They are a treasure trove of nutrients, packed with vitamins A, C, and K, and are a great source of fiber. But more than that, they have a unique, slightly bitter flavor that, when prepared properly, transforms into a mouthwatering delicacy. In this recipe, we’re going old-school, cooking the greens down with bacon grease and just a touch of salt to bring out their natural goodness. And the magic ingredient? A pinch of baking soda to cut through the bitterness and bring a balance to the dish. So why do I love this recipe? It’s simple. It’s honest. And it’s darn delicious. Plus, it’s a nod to the rich, culinary history of the South, a tribute to the generations of cooks who have turned simple ingredients into soulful, satisfying meals. So, let’s get cooking and let these turnip greens shine in all their glory!
Ingredients
- 1 bucket turnip greens
- 1 c. bacon grease
- 1 Tbsp. salt
- 1/4 tsp. baking soda
Cooking Method
- Wash greens in cold water to remove grit or any dirt.
- In a large pot filled 3/4 full of water, add the bacon grease and salt. Bring to a boil.
- Add the greens by the handful to the pot, letting them have a
- little time to start to cook down before adding more.
- When pot is full, you will need to poke the greens down for a few minutes as they like to come to the top of the pot and run over.
- Add 1/4 teaspoon of baking soda to the greens to take the bitterness out.
- Cook at a boil until greens are tender, perhaps a half hour.
- Drain well.
- While greens are draining in the colander, cut them up using two knives.
Calorie: 200
Total cooking time: 45 minutes
Difficulty level: Easy
The Epic Tale of the Great Green Cook-Off
Last Tuesday, I found myself with a bucket of turnip greens, a cup of bacon grease, a tablespoon of salt, and 1/4 teaspoon of baking soda. It sounds like the beginning of a strange nursery rhyme, doesn’t it? But no, my dear readers, this is the start of my latest culinary escapade.
A Bucket and a Dream
You know how it goes. You’re strolling through the farmer’s market, minding your own business, when you lock eyes with the most gorgeous bucket of turnip greens. Before you know it, you’re at home with said bucket, wondering what in the world to do with it.
I’d heard rumors about the magical transformation of greens with bacon grease, so I decided to give it a shot. And hey, if it didn’t turn out, I could always use the bacon grease for a hair mask, right? (Kidding. Mostly.)
The Great Greens Wash
The first step involved washing these beauties in cold water. This is not as easy as it sounds, folks. Picture a wrestling match between me and a bucketful of greens, with a splash zone extending to the entire kitchen.
The Bacon Grease Baptism
Next, I filled a pot 3/4 full of water and added the bacon grease and salt. I’ve got to say, there’s something deeply satisfying about watching that bacon grease melt and mingle with the water. It’s like a hot tub party for your food.
Adding Greens to the Mix
Then came the challenge of adding the greens to the pot. It’s a bit like trying to fit a week’s worth of clothes into an overnight bag. You have to coax them in, one handful at a time, letting each batch cook down before adding the next.
Playing Whac-a-Mole with Turnip Greens
Once the pot was full (and I mean FULL), the greens had a tendency to pop up and try to escape. It was a culinary game of whac-a-mole, with me poking them down with a spoon.
The Secret Ingredient: Baking Soda
Finally, it was time for the secret ingredient: 1/4 teaspoon of baking soda. This, my friends, is the magic that takes away the bitterness. It’s like the fairy godmother of the cooking world, turning your bitter greens into a delectable dish.
The Waiting Game
I let the greens boil until they were tender, which took about as long as watching paint dry. But hey, good things come to those who wait, right?
Drain, Chop, and Serve!
After draining the greens, I got to play Edward Scissorhands, chopping them up with two knives. This was the moment of truth, my friends. And let me tell you, it was worth every moment of wrestling, poking, and waiting.
So there you have it, the epic tale of the great green cook-off. Next time you find yourself with a bucket of turnip greens, some bacon grease, and a pinch of baking soda, you’ll know exactly what to do. And remember, if all else fails, there’s always the hair mask option!
