New Year's Turnip Greens ♥

For financial success in the New Year, be sure to cook some greens!
The last vegetable recipe of 2007: a New Year's traditional food said to ensure 'financial success' in the new year. Fresh greens cooked slowly with onion, ham and seasoning.

Happy New Year's to all!

So are we ready for New Year's Eve festivities? Champagne, check. Fancy appetizers, check. Check. Check. Check.

But come New Year's Day, we need a recipe for black-eyed peas for good fortune and greens for financial success.

These greens are really rich. It cooks down to just two cups but I suspect it'll go a long ways -- even though I skipped a whole five tablespoons of fat from this Paula Deen recipe. (I know, what was I thinking ...)

HOW to CLEAN & STORE GREENS This technique helps fresh greens 'keep' for at least three days. Soak the greens in cool water in the sink for a few minutes, sloshing them around every once in awhile to loosen dirt. Then rinse the leaves individually under running water, making sure to get water into the crevices. Throw away any leaves already turning soft. Drain in a colander for maybe an hour, then slip into a plastic bag but don't close it tightly. Store in the frig. I always eat a whole leaf just before cooking, to make sure they're not gritty.

SEE YOU in the NEW YEAR January will be filled with -- surprise! -- low-point and low-carb vegetable recipes, all for y(our) post-holiday dieting!



VEGETABLE RECIPES from the ARCHIVES
~ more leafy green recipes ~
~ more New Year's recipes from Kitchen Parade, my food column ~

MAKE IT A MEAL
Check the pork recipes in Kitchen Parade, my food column, to serve the greens with.


NEW YEAR'S TURNIP GREENS

Hands-on time: 25 minutes
Time to table: 2 hours
Makes 2 cups

2 tablespoons bacon grease (Paula Dean uses 6 tablespoons butter, starting off with 2, adding the rest plus a tablespoon of bacon grease after the greens cook)
1 large yellow onion, chopped

2 1/2 cups water
1/2 pound smoked ham, chopped (or maybe better, a meaty ham hock)
1 teaspoon seasoning salt (I used Lawry's)
2 teaspoons kosher salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

1 pound turnip greens (just the greens, not the stems, though these were tender enough I really did think about chopping up and cooking with the onion)

In a large pot or Dutch oven, heat the bacon grease on MEDIUM heat til shimmery. Add the onions and toss to coat with fat (and flavor!). Cook til just beginning to turn golden. Add the water, ham and seasonings and bring to a boil. Adjust heat to maintain a slow simmer, cover and let simmer for 30 minutes. Add the greens, submerging in the liquid, and cook until the greens are tender, 20 - 40 minutes.



KITCHEN NOTES
Next time, I'll use a meaty ham hock rather than leftover ham, something that is more stringy than meaty.
Turnip greens do come frozen, which would cut way back on the prep time. I have to say, however, these greens were just so gorgeous.
I'm quite sure you could make this a day or so in advance, then just reheat when ready to serve.


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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2007


3 comments:

Even though we live in New England, we start the new year with greens and black-eyed peas. This is another dish where I substitute barbecue sauce for ham hocks to get the wonderful smoky flavor. Happy new year, Alanna, and thanks for another year of great veggie ventures!

I have never had turnip greens (and I don't think I'm going to manage it by tomorrow!) but they're now on my list of things to try in 2008 and this way of cooking them sounds delicious.

Happy New Year! Hope 2008 is a great year for you.

I'm hoping I've got both those bases covered with my black eyed pea salad on a bed of spinach!
Wishing you a great 2008 Alanna!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna