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Category: Vegetables

Braised turnip greens

Braised turnip greens
Anne Cusack / Los Angeles Times

Dining recently at Lincoln Steakhouse Americana in Santa Monica, Food Editor Leslie Brenner was wowed by these braised turnip greens. Chef James Grey combines them with fresh pea tendrils (substituting Swiss chard when those are out of season). Although he ... Read more

Total time: 50 minutes | Serves 6 to 8
  • 6 slices bacon, diced (or salt pork), optional
  • 1 pound turnip greens
  • 1 pound pea tendrils (or Swiss chard)
  • 4 tablespoons butter
  • 3 tablespoons minced garlic
  • 1 cup diced onion
  • 3 cups chicken broth
  • Salt
  • Freshly ground black pepper

Step 1In a large saute pan, cook the bacon until it's crisp, about 5 minutes. Place it on paper towels to drain.

Step 2Meanwhile, wash and dry the turnip greens and pea tendrils. Cut off the turnip stems and chop the greens and pea tendrils into 1-inch pieces. Using the same saute pan, add the butter and cook it until it foams and browns lightly.

Step 3Add the garlic and onion and cook them over medium heat for about 10 minutes or until lightly browned. Add the greens and chicken broth. Saute the greens until tender but still green, about 10 minutes.

Step 4Place the greens in a colander, reserving the liquid in the pan. Strain, cool and reserve the greens. Simmer the liquid for about 10 minutes to reduce by half. Season to taste with salt and pepper. Return the greens and bacon to the pan, stirring to combine and reheat. Serve.

Each serving:
98 calories; 4 grams protein; 7 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 16 mg. cholesterol; 420 mg. sodium.
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