Recipe – Turnip Green Stew

turnip top, turnip greens

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First I know what you are thinking … WTF?  Well, this time of year the Farmer’s Markets are starting to wind down, or are finished because it is starting to get too cold.  But you can get some really good deals now, and this is an example of a Farmer’s Market find.  First, I got a whole bunch of turnip greens for $3, some fresh tomatoes ($1.29 a lbs) ,and some fingerling potatoes ($1.49 a lbs).  The easiest way to clean turnip greens, or any type of green is to “wash” and “rinse” them in the washing machine.  I know it sounds crazy, but it will get all of the dirt off the greens and is a whole lot easier than trying to clean them in the sink.  Anyway, here is the recipe:

2 cups of low-sodium vegetable broth

4 cups of water

8 cups of chopped turnip greens

2 medium tomatoes (diced)

8 oz of fingerling potatoes (white or red)

3 turnip roots (diced)

1 (15.5 oz) can of back-eyed peas, rinsed and drained

1 tsp crushed red pepper (optional)

Salt and Pepper to taste

 

Bring broth and water to a boil in a large Dutch oven over high heat.  Add turnip greens, cover and simmer for 15 to 20 minutes. 

 

Add tomatoes, potatoes, and turnip root to the pot.  Cover and simmer until the root vegetables are tender (15 to 20 minutes).  Stir in the black-eye peas and the crushed red pepper then simmer until heated.  Season with salt and pepper to taste.

 

Serve when ready …

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~ by Greg Vick on October 25, 2010.

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