Braised Turnip Greens With Turnips and Apples

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

• Anonymous

• Pleasant Mount, PA

• 10/29/2015

发现一些小萝卜与萨尔的绿色e at the farmer's market. Wise farmer advised that I separate the greens and turnips because the greens suck the moisture out of the turnips. I made this dish a week after purchasing so I'm glad I followed the advice. I agree with the other reviewers that the smaller and more tender turnips would work better. I struggled to find good apples in late July but found some crisp Fuji. I used some black forest bacon instead of a ham hock (impossible to find in July). I sautéed the turnips in the bacon fat for a few minutes and then added the greens. I added water a little bit at a time to keep it from getting overly watery. I added some reserved crisp bacon at the end and served with a simple thin boneless pork and cornbread muffins. Finished with a strawberry pie. Greens and turnips were a 4 but the apples made it more like a 3.5.

• babypharmd

• Utah

• 7/26/2015

This is very much like how my Grandmother used to make her turnips and greens but with apples. Delish! I added a few red pepper flakes to taste. Also, those who have complained about the liquid in the recipe leftover, in the South, this is sometimes the best part and smoked up with a good, crusty cornbread.

• minethatbi

• Nashville, TN

• 6/14/2014

Delicious - now part of my New Year's day tradition. Have made it 3 years running.

• Deirdre_Worden

• Tuscaloosa, AL

• 1/1/2014

Ack! I forgot to vote my forks in the last post and it made the overall fork rating for the recipe go down!! I give this one a full four forkloads.

• amysobi

• Croton on Hudson, NY

• 9/17/2013

This is just the perfect late summer/early fall dish whilst young turnips and apples are in season. I didn't have a ham hock on hand, but used a non-cured, smoked ham steak cut up and it lent just the right amount of stock flavoring to the dish without being over-powering. Yes, it's a bit too liquidy, but I simply served it with a slotted spoon. This would be a great side dish for a roast pork or seared pork chops. Lovely !

• amysobi

• Croton on Hudson, NY

• 9/17/2013

This was delicious, though I didn't have pork hock and so used thick sliced bacon cut into small pieces. I will say, though, that it's very brothy, which is a presentation challenge - and I poured off about half of the liquid. Still, it was delicious - I had baby turnips with greens attached from the farmer's market as well - could see how larger turnips and older greens might be bitter. I served it as a first course before this site's Spicy Shrimp with Andouille Sausage on Grits - if you haven't tried that, you really ought to!

• LauraMarigny

• New Orleans

• 10/27/2012

This recipe is fantastic!!! My turnips and greens came right out of my garden and were not any larger than 3". I can't help wondering if the bad reviews that are on here are from people using store bought or overly large and bitter turnips. My dish didn't even have a tiny hint of bitterness. It was just fantastic! I did take others' advice and strain and reduce the broth a little bit. Otherwise, I made everything exactly as written and it was absolutely delightful and flavorful.

• camdenscook

• Michigan

• 10/26/2012

This simple, homely-sounding dish is absolutely fantastic. I used wonderful (unpeeled) Haruki turnips and greens from the farmers market and a big bunch of curly kale as well, and a huge and delicious ham hock. I took the advice here to strain the veggies and reduce the broth--brilliant. The Gala apples and turnips both held their shape and the flavors blended perfectly. It was even better the next day over quinoa. This is simply one of the best everyday meals I have ever made.

• Anonymous

• Manhattan

• 10/6/2012

Gourmet republished this recipe in their special holiday issue. Surprising, since this recipe turned out terribly bitter and watery. The ratio of ham to greens is too low, and the turnips soften much more slowly than the apples. Braising the greens causes them to leach their bitter water into the otherwise lovely ham broth. When the dish is finished, you have rapidly disintegrating apples, firm turnips, mounds of greens, all swimming in cups of bitter broth, which you will desperately fork through in search of the few dots of smokey ham.

• KGJonas

• 10/29/2011

We used kale in this dish instead of turnip greens. The combination of the stewed greens and the turnips is sublime; however, I don't think the apples really added much to this dish. We'll probably make this again, but replace the apples with extra turnips.

• arianell

• Richmond, VA

• 5/28/2011

This was so good. I added some chopped onion and garlic. I also used smoke turkey instead of the ham hock. This recipe is a keeper.

• Moultrice

• 2/20/2011

I made this with some gorgeous turnips I found at the farmers market. I used bacon instead of the ham hock and following the other reviewers' suggestion, I strained the juice, add the butter and reduced it down to a glaze. Doused in glaze and sprinkled with crumbled bacon, this was quite a yummy dish which paired really well with a juicy pot roast.

• Anonymous

• Houston, Texas

• 12/13/2010

Yak! There is nothing good about this recipe. I followed it exactly except for the vinegar. I didn't have cider vinegar so used rice vinegar instead. But it can't be the reason. The ham was undercooked and tough even after one hour of cooking. It was way too watery. The flavors just didn't come together. I usually had good luck with the recipes on this website but not this one.

• Anonymous

• San Jose, CA

• 11/23/2010

this is a very good recipe--and as others have mentioned, perfect for the fall csa bounty. I've made it with bacon and without any meat. Still very good. I love the apples and turnips together.

• Anonymous

• New Hampshire

• 11/9/2010