Turnip Greens Sautéed
Sautéing turnip greens is fast, easy and uses simple ingredients. If you grow your own or buy them in bundles (instead of in already-chopped bags) allow time to wash the greens and remove the leaves from the stems.When cooked, the greens shrink. Cook as many leaves as you have. This recipe is forgiving. If you add a bit more or less of an ingredient, it will still turn out great. All of these ingredients go together well.
Servings 2 cups
Ingredients
How to Wash Turnip Greens
- 5 tablespoons olive oil avocado oil, or vegetable oil
- 1 white or yellow onion
- 4 - 6 garlic cloves
- 2 pounds chopped turnip greens or 16 cups 1 pound = 8 cups fresh leaves with stems removed
- 2 tablespoons Cajun seasoning or creole seasoning I love Tony Charchere's Original Creole Seasoning.
- 2 teaspoons salt or smoked salt
- Optional: 2 teaspoons liquid smoke
- Optional: Cooked meat
Instructions
How to Wash Turnip Greens
- Cut away thick bottom stems. Remove bad leaves.
- Put greens in large colander or bowl. Wash thoroughly by running water over them. Scrub them between your hands to get all the dirt off.
- Take a leaf and fold it in half vertically. From the top, tear the leaf away from the stem. Rip leaves by hand or chop them into smaller pieces.
How to Make Turnip Greens
- Add 2 tablespoons olive oil to large pan.
- Wash and chop garlic and onion; add to pan. Cook on medium heat for about 2 minutes, until they are translucent.
- Add turnip greens.
- Cook on medium-low heat so the leaves wilt and are cooked down. Once they start to wilt, add creole seasoning, salt, cooked meat if using, and liquid smoke if using.
- Continue to add more leaves and olive oil as the greens cook down and there is more room.
- Alternate between keeping the lid on and removing the lid to sauté them.
- Once the greens have shrunk, stir, and cook on low without the lid for an additional 2 - 5 minutes.
- Remove from pan and serve.
Notes
- When washing greens, wash away dirt that gathers by the stems, veins, and on the bottom where it attaches to the turnip.
- You can leave some smaller stems but it's best to remove the thicker stems. I find it's best to tear away the leaves by hand but you can also use a knife. Cutting the leaves from the stems is time-consuming but easy.
- Cut away some leaves and save the rest to separate while the onion and garlic are cooking.
- If you buy turnip greens in sealed plastic bags, you won't have to wash or trim them.