Sunday, February 7, 2016

Greens (Turnip or Collards)

Spicy Vegetarian Turnip Greens (Based on the Taqueria del Sol recipe)
Hands on: 25 minutes Total time: 1 1/2 hours Serves: 6
  • 1 (1-pound) bag or 1 pound cleaned and chopped turnip greens
  • 3 tablespoons butter
  • 2/3 cup chopped onions
  • 1 teaspoon chopped garlic
  • 2-3 teaspoons ground chile de arbol, red pepper flakes or cayenne, or to taste
  • 1 can (14 ounces) diced tomatoes
  • 2 cups water or vegetable stock or 1 cup tomato juice thinned with 1 cup water
  • Salt
In a very large pot, cover greens with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well.
In a large pot, melt butter. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and their juices. Add cooked turnip greens and water or other liquid and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.

Also found this . . .
Eddie's Turnip Greens
Serves 6-8

6 cups cleaned, cooked and chopped turnip greens
1 1/2 cup diced tomatoes
1 cup chopped onions
1/2 tbs chopped garlic
3 cups chicken stock
3 oz. margarine
1 tbss ground chili de arbol

In a saucepan saute onions, garlic and chili de arbol with margarine until onions are translucent. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock, bring to a boil, boil for 5 minutes then lower flame and simmer for 15 minutes. Add salt to taste.

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