| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1 teaspoon red pepper flakes
- 1 1/2 pounds turnip greens, washed, stemmed, and chopped
- Freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 1/2 cup chopped pecans, toasted
Instructions
- Heat olive oil in Dutch oven over medium heat.
- Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
- In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 219 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 242 mg |
| Serving Size | 1 of 4 servings |
| Calories | 219 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 242 mg |
Reviews
Best greens I’ve ever had
When I do a lookup of the term ‘bitter’, this recipe is the result. Absolutely horrible.
You’ll need to cook it significantly longer at both stages to get it fully cooked and soft. I did about 15 min to wilt and about 30 min after adding the chicken stock. I also used only a few sprinkles of red pepper flakes. AND I added a small pad of butter to the finished greens, because butter.
All that being said, this turned out GREAT. A very easy and inexpensive dish. A bag of frozen turnip greens worked fine for me. I even have mixed it 1/2 with collard greens, and it turned out even better! Made a huge amount of greens for about $5. Great recipe overall!
I seldom post reviews, and for vegetables? But OMGess!!! I adjusted the spice and mustard, because I always do, but I followed the recipe and I loved it! I’m eating the leftovers the following night as I write this, and even when reheated the greens aren’t mushy and over-cooked. The flavor from the chicken broth and mustard is remarkable, but it leaves some of the bite I like in greens. I may have to adjust some snobbish attitudes I have towards some FN hosts who aren’t trained chefs. This is my new go to method.
Too spicy for my taste and the greens were too crunchy. It’s a shame because the flavor with the mustard was good otherwise.
Oh I loved them….this recipe is awesome for vegans! It was like a party in my mouth I also used Trio Greens Kale, Collards and Turnips I cooked them longer, not much tho! They turned out great!
This was my first time eating turnip greens. My taste buds were happy dancing! I added more red pepper flakes to kick it up a notch. I also used a large shallot bulb. Just wonderful!
Loved these!
I made these for a party, and they were a really big hit! Thanks Gina!
These greens are similar to the way my Granny used to make em. Difference is we used fatback grease. She soaked, boiled with seasonings, drained, chopped the greens, and then sauted them in that grease in that order. I guess these greens are a healthier, upscale take on good ole turnip greens.