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    Home » Side Dish

    Creamed Turnip Greens

    Oct 10, 2008 · Modified: Dec 6, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 5 Comments

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    Creamed Turnip Greens - Andrea Meyers

    When I was growing up, turnip greens were regularly included in our meals, and I always remember the bowl of greens on the table with a vinegar cruet nearby. A typical Southern preparation includes bacon, onions, and some type of vinegar, and we would drizzle a little more vinegar on top when serving. Now that I have children of my own, I've discovered this is one green that I can actually get them to eat. Sometimes.

    This particular dish is a variation on creamed spinach, a comfort food for an autumn day. The primary difference between the spinach and this version is the sautéing time. I can usually sauté spinach for just a few minutes before baking, but even young turnip greens take up to 30 minutes before they are tender enough for baking. If your greens are fully grown and on the tough side, you may need to sauté them longer before baking.

    They can be downright chewy and bitter if harvested late, so choose young tender leaves for the best texture and flavor. Some varieties are grown specifically for the tender greens, such as Seven Top and Topper. You can plant the seeds twice a year, in early spring and late summer, and we have some growing in the garden now. Next spring we plan to have more raised beds so we can grow more of our own greens.

    Like many greens, turnip greens rate very highly on the health food scale, with plenty of vitamins K, A, C, B6, and E, as well as various important minerals. I can't say that adding cheese and cream makes them healthier, ahem, but for an occasional indulgence, this is a tasty way to enjoy them.

    Creamed Turnip Greens - Andrea Meyers
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    Creamed Turnip Greens

    Prep Time15 mins
    Cook Time40 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: cheese, mushrooms, turnip greens
    Servings: 8
    Calories: 324kcal

    Equipment

    • 6 quart pot or Dutch oven with lid
    • 2 quart baking dish, lightly coated with cooking spray

    Ingredients

    • 3 tablespoons unsalted butter
    • 1 medium onion (minced)
    • 6 cloves garlic (minced)
    • 8 ounces sliced mushrooms
    • 1 teaspoon paprika (chili powder, or Cajun seasoning for a little more kick)
    • 1 pound fresh early turnip greens (washed, trimmed, and chopped)
    • sea salt (to taste)
    • fresh ground black pepper (to taste)
    • 16 ounces heavy cream (or half & half)
    • 4 ounces sharp cheddar cheese (grated)
    US Customary - Metric

    Preparation

    • Preheat the oven to 375° F/190° C. (Note: If the greens are fully grown and a little tough, wait until after they've had time to cook and tenderize a bit.)
    • Melt the butter in the pot over medium heat. Saute the onions and garlic until they are soft and translucent. Add the mushrooms and saute until they soften and glisten, about 3 minutes. Sprinkle the paprika over the vegetables and stir.
    • Add the turnip greens a few handfuls at a time, stirring as you go, until all the greens are in the pot. Once they have cooked down a bit, season with a little salt and pepper. Cover and continue cooking until the greens are tender, 20 to 30 minutes. If the greens were older, you may need to cook them for up to 60 minutes. Taste one to make sure you have the desired tenderness before adding the cream.
    • Stir in the cream or half & half, and bring to a boil. Reduce to a simmer, and cook until it has thickened, about 5 minutes or so.
    • Pour the greens into the baking dish and sprinkle the grated cheese on top.
    • Bake in the preheated oven for 5 to 10 minutes, until the cheese is bubbly. Remove from the oven and allow to cool for a few minutes serving.

    Nutrition

    Calories: 324kcal | Carbohydrates: 9g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 135mg | Potassium: 349mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7800IU | Vitamin C: 37mg | Calcium: 255mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Vegetable Side Dishes

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    More Turnip Greens Recipes from Other Blogs

    • A Veggie Venture - New Year's Turnip Greens
    • In My Box - Bok Choy and Turnip Greens
    « Jalapeño Jelly
    The Saffron Experiment: One Year, New Sprouts (Weekend Gardening) »

    Reader Interactions

    Comments

    1. Sam says

      October 11, 2008 at 2:55 pm

      This is definitely going on my "must try" list, loks delicious!

      Reply
    2. Sam says

      October 11, 2008 at 2:56 pm

      Whoops that should say looks delicious!

      Reply
    3. MizFit says

      October 14, 2008 at 8:28 am

      ok I had no idea about 99% of this!

      of f to download your blogher presentation!

      Reply
    4. Andy says

      December 11, 2008 at 5:51 am

      I'm having a holiday party here in Vegas, and I'm featuring recipes and ingredients from back home in Kentucky. I'm thinking about making these (with frozen turnip greens, unfortuantely) and using them to stuff hollowed-out roasted new potatoes to serve with country ham. Whaddya think?

      Reply

    Trackbacks

    1. Turnip Greens and Corn Pone from Never Enough Thyme says:
      December 27, 2016 at 9:31 am

      […] Creamed Turnip Greens from Andrea Meyers […]

      Reply

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