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Sweet and Sour Braised Turnip Greens with Purple Carrots
Bitter greens like turnip greens can be just that, bitter and it takes some smart cooking methods to please the picky palette. My husband has turned his nose up at the taste of them before so I've learned how best to include them in our diet.
Turnip greens are incredibly healthy and loaded with flavor if done correctly. Turnip greens are detoxifying to the body. According to WHFoods, they contain phytonutrients called glucosinolates that can help activate detoxification enzymes and regulate their activity.
Every Saturday this month I've woken up at the crack of dawn to make sure I get my hands on the purple carrots which sell out in a flash at the farmers' market. They're what makes this dish beautiful but you could also use an apple in their place for sweetness and color.
INGREDIENTS
| 2 pounds | turnip greens |
| 3 ½ cups | water |
| 1 tsp | sea salt |
| 1 slice | good local bacon (I heart Caw Caw Creek) |
| 1 bunch | purple carrots, chopped, don't peel |
| 1 1/4 pounds | turnips, cut into 1/2-inch pieces |
| 2 tsp | rice vinegar |
| 2 tsp | sugar |
| 2 tbsp | extra virgin olive oil |
PREPARATION:
Method
- Add turnip greens to a sink full of water and swirl them around so that the sand falls to the bottom. Drain and dry off.
- Remove stems and chop thinly. Add to boiling water with sea salt and uncooked bacon. Turn down to a simmer and cook for 20 minutes.
- Add in carrots, turnips, vinegar, sugar, salt, pepper, and olive oil. Cook for 20 more minutes. Serve immediately. I usually eat mine with some more vinegar as well.
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