Oh my goodness gracious sakes alive, people—they are SO underrated. Adopted Motto "Eat it up, Wear it out, Make it do, Or go without." At this point, you have a nice layer of turnips, chicken broth, garlic, butter, and cream. Swirl the skillet to coat, then place a single layer of sliced turnips on top of the butter, overlapping the edges. But only as it relates to Gruyere. It’s kind of like a cross between Parmesan and Swiss. One Flourishing, Frugal and Fun Family! Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Turnips are a root vegetable, right along with carrots, celery root, rutabagas, and parsnips, and while they might somewhat resemble potatoes in color, texture, and circumference, once you take a bite of this dish, you’ll seriously wonder why turnips haven’t swept more Thanksgiving tables than they have. In my opinion, they are more tender than collards. Bring to a boil, then reduce the heat to low, cover the pot, and cook the greens until they are tender, 20 to 40 minutes, depending on how young and tender they are and how tender you like your greens. A little butter. I’m sorry. I do 375 degrees for about twenty minutes, or until the top is hot, brown, and bubbly. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle. If you cannot find country ham, use good-quality smoked ham with lots of fat. Walmart's 2020 Black Friday Sale Is Here! The 1 pound of greens is weighed after the stems are removed. Then smash them with the bottom of a glass. If you serve them this Thanksgiving, people will oooh and aaah and be impressed. I just use a carrot/vegetable peeler and take off the outer skin as I would an apple. Every item on this page was chosen by The Pioneer Woman team. After that, I did the same with the cream. I would never try to kill you. I LOVE you. You want that to continue while you’re assembling the rest. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits. The Cast of Characters: Turnips, Butter, Garlic, Cream, Chicken Broth, Gruyere Cheese, salt, pepper, and whatever herbs you’d like to use, if any. Before I continue with this unbelievably flavorful and decadent Thanksgiving recipe, let me assuage your fears: I am not trying to kill you. To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I always have little contests with myself to see if I can keep the peel in one piece. Pioneer Woman at Heart. Turnip greens turned up in my CSA box last week, and I wasn’t sure what to do with them. That’s what you call a one-dish Thanksgiving meal. This steakhouse-style side is so darn good. Deep South Dish: Southern Style Turnip Greens with Salt Pork https://tastykitchen.com/recipes/sidedishes/turnip-greens-potatoes One Flourishing, Frugal and Fun Family! And in that case, you’ll have to make it for Thanksgiving next year. This is the creamed spinach like you’ll find in steakhouses. Pour in the chicken stock and stir to combine. It’s 9:00 on Sunday night and my esophagus is goin’ crazy. Adopted Motto "Eat it up, Wear it out, Make it do, Or go without." In my opinion, they are more tender than collards. They’re probably really good for you, too. I used a mandoline, but that’s only because my sharp knives were in the dishwasher and I was too lazy to get them out and wash them by hand. I mostly just wanted to show you salt granules mid-air. You must believe me, despite all the cream and butter I’ve used in my recipes lately. Pioneer Woman at Heart. All rights reserved. But if you want to be like me, that’s okay, too. I have all the basics there: turkey, gravy, dressing. And I mean it when I say “a little.” I’m NOT trying to kill you, remember? But only about the dog. Next, sprinkle a little of the garlic on top, then—and this is purely optional and really not all that necessary—add a couple of tablespoons of butter. Unless you live in Canada. No, I’m not. But to avoid snickers and jeers from the crowd, I won’t EVEN touch that one. Subscribe; About The Pioneer Woman; Give The Pioneer Woman as a Gift; Other Hearst Subscriptions; Newsletter; Learn More Purina; A Part of Hearst Digital Media The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. You can use two cups if you don’t want to be like me. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. http://goo.gl/uE0vOi Turnip greens are a southern and soul food favorite. Note: When you reheat the leftovers, add 2 teaspoons hot sauce. If they're fresh from the garden, they could even have insects. Turnips are a root vegetable, and once you take a bite of this dish, you’ll seriously wonder why turnips haven’t swept more Thanksgiving tables than they have. Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Now, the beauty of preparing this in an ovenproof skillet is, you just pop the whole thing in the oven. The site may earn a commission on some products. Subscribe; About The Pioneer Woman; Give The Pioneer Woman as a Gift; Other Hearst Subscriptions; Newsletter; Learn More Purina; A Part of Hearst Digital Media The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Pioneer Woman at Heart. Put the ham in a large stockpot over medium heat. Next, you’ll want to slice the turnips really thin. Watch for many more holiday-friendly dishes here in the coming days and weeks. In a large, heavy pot over medium heat, add the margarine, onion and ham hock. Nov 2, 2020 The Pioneer Woman. Put the ham in a large stockpot over medium heat. I should admit to you right now that I used five garlic cloves. I will admit that I grated up, like, an obscene amount of Gruyere; this is about three cups. You may be able to find more information about this and similar content on their web site. 8 ounces country ham, cubed (see Cook's Note), 1 pound stemmed turnip greens (see Cook's Note), 4 cups low-sodium chicken stock (one 32-ounce carton). SUBSCRIBE IT'S FREE! One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle. Add the greens to the pot and season generously with black pepper. By Ree Drummond. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle. I LOVE using my flash! http://goo.gl/uE0vOi Turnip greens are a southern and soul food favorite. Every item on this page was chosen by The Pioneer Woman team. One Flourishing, Frugal and Fun Family! One mother making ends meet and surviving today's recession by writing. I sprinkle on a little salt, but the Gruyere has plenty of salt already in it…so proceed with caution. Sign up for the Recipe of the Day Newsletter Privacy Policy, The Kitchen Thanksgiving Live: Green Bean Casserole, Not-Your-Grandmother's Sauteed Green Beans with Slivered Almonds. Let’s talk about turnips. Next…see those droplets? It is about 25 cups of greens. Finally, sprinkle on some freshly ground black pepper. Virtual Thanksgiving Games Your Family Will Love, Bacon-Cheddar Cornbread Will Knock Your Socks Off, How to Dry Brine a Turkey for Thanksgiving, Skillet Biscuits with Cinnamon-Honey Butter, Grab Ree's 20-Piece Cutlery Set on Black Friday, 85 Easy Thanksgiving Sides for a Delicious Feast, 20 Wow-Worthy Thanksgiving Table Setting Ideas, 60 Stunning Thanksgiving Décor Ideas You Can DIY.

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