Confession time: I hated greens as a kid but I love them now. My Dad grew Swiss chard and I would do anything to avoid eating it. Now I like all kinds of greens: dandelion, collard, mustard, chard, beet and turnips. Especially when you cook them with bacon and onions.
I had a few turnips still in the ground the other day and some transplants ready to go in to their space. So, up they came and I made these greens and saved the turnip roots for another recipe (coming Thursday).
Because they were small, the greens were still young and not as bitter as turnip greens can usually get. Unfortunately, unless you grow them or get them at a Farmer’s Market you’d probably be hard pressed to find turnips with the greens still attached, as you can with beets. Feel free to use your favorite type of greens to make this.
You can also use any kind of bacon: pork, turkey, beef or even tempeh. You might want to add a little olive oil if your bacon is not very fatty. The fat helps reduce the bitterness in the greens.
One word of warning if you have never cooked with greens before – they will shrink! You will start with a pot full of green leaves and end up with about a third of a pot of cooked greens.
[Tweet “Smothered Greens, because almost everything is better covered in bacon and onions. #southerncooking”]
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Until next time, happy eating.