Friday, October 22, 2010
Turnip Green Supper
This week we decided to have a "turnip green supper" just because we have fresh turnip greens. I think that is a really good reason to celebrate and I will admit we don't need much of a reason. We had grilled pork loin, turnip greens, fresh squash casserole, baked potato fries and a tossed salad.
My sister made the corn bread that was the consistency of cake -- very delicious. She also made the squash casserole made from squash she picked earlier this week. It was perfect.
Some people don't like preparing fresh greens and I know it is harder than some vegetables because of the cleaning process. These went through at least six washings. The goal is to wash them in clear water until the water is clear, no matter how many washings it takes. They then need to be packed in large plastic bags and refrigerated until time for cooking.
It takes about twice the amount of greens that will fit in a pan (like the one below) to make enough to feed six to ten adults -- and it cooks down to about a third of the original amount. I like to make more than I need because it warms up well and can be frozen.
I little the taste of turnip greens cooked with just a little water, salt and pepper and cooked until they are tender, about 20 minutes. At this time of year, turnip greens are very tasty but they can have a bitter taste that some can't stand. To help with the bitter taste, some people add sugar. Of course, adding bacon can add flavor and can help take away bitterness. We added a little olive oil to this batch but I don't think it is necessary for young and tender turnip greens.
It was a great meal and I think turnip greens are a good thing to celebrate.