Can Goats Eat Turnip Greens Recipes

FIVE-MINUTE TURNIP & RADISH GREENS SAUTé

Steps:

• Chop the greens off of your bunch of radishes and your bunch of turnips.
• Chop up your greens and wash them well. Rinse and repeat until they're squeaky clean.
• Drizzle the olive oil in a medium-sized pan and place over medium-low heat. Add the garlic and let the garlic cook for about 1 minute.
• Add your heaping mound of greens to the pan and toss gently with tongs to coat in the olive oil and garlic.
• Season with crushed red pepper flakes, apple cider vinegar, honey, and salt and pepper.
• Occasionally toss as the leaves cook down. When finished cooking down, remove from heat and serve immediately.

COUNTRY TURNIP GREENS

Steps:

• Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
• Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
• Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.

COUNTRY TURNIP GREENS

Steps:

• In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. , Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.

TURNIP GREENS SALAD

Steps:

• Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta., Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.