This salad combines the crisp of pear, pecans, and lettuce with the smooth, salty, tart flavor of Gruyere cheese, rich figs, and balsamic vinegar to create the ideal salad.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
Ingredients
- 1 (14 ounce) can chicken broth
- 1 ½ cups water
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound turnip greens, chopped
- ½ teaspoon white sugar
Instructions
- Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot.
- Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
- You can substitute collard greens for turnip greens.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 530 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
A friend brought us some turnips today. I, myself, do not care much for turnips, but these turned out great. The only thing I did different is I used bacon flavored olive oil. When I go on vacation I always look for an Olive Oil /Vinegar shop and buy many flavors to cook with.
Yes I substituted a couple of the ingredients instead of using virgin oil I used corn oil and I added some garlic and some onions and some chopped up ham to it it was absolutely delicious thank you
First off, don’t ever substitute collards for turnip greens. We’re talking apples and oranges here. Turnip greens leafy tender green. while collard greens are entirely different in texture and taste. And should be cooked much longer. I hope this is helpful.
It was a good recipe, however I added bacon. That made it just right..
The family really liked these fixed this way. Simple and an excellent flavor.
Simple and quick and tasty. Thank you!
People LOVED this recipe. Seriously I was stunned. It was way easier than I thought – washing and prepping the greens is the hardest part. I added a tablespoon of white vinegar, some red pepper flakes and otherwise followed the recipe and they were all eaten. They were a bigger hit than the Christmas gifts!
This was my first time making turnip greens and this recipe was so easy and, most of all, delicious! This will be my go-to recipe for making them. I put a few pieces of sliced ham (with a little fat) in with the liquids and because I usually think everything tastes better with garlic, I added about a teaspoon, and there were some mustard greens mixed in with the turnips so they went into the pot, too. Hubby said these tasted better than Mom’s and he absolutely loves her turnip greens.
This is a good recipe. This southern girl needed to let go of the bacon fat and this was a great substitute
I really liked the flavor the EVOO added but it did make them a little oily so I’d reduce that next time. I topped them with crumbled bacon but other than that made no changes. Good recipe and one I’d make again.
Very good! I used kale because I couldn’t get any collards. (I added a teaspoon of baking soda since kale can be a little tough.) I doubled the recipe and also doubled the amont of greens – 4lbs instead of 2 lbs. They came out great!
Excellent recipe! I doubled the recipe. I was very pleased!
This recipe is great as written. Don’t know why folks will change/add 16 things and then review the recipe based on what they made. If you didn’t follow the recipe verbatim, then you rating your own stuff.
Great recipe! I followed exactly and these were the best turnip greens I’ve ever fixed. Thanks!
I’m eating healthy and have a raised bed garden so had fresh turnip greens. I really enjoyed the flavor!
This was outstanding! I will b e making it again!
I left out the sugar because of a low car diet
It was such a super easy recipe to follow. It was my first time making turnip greens and I’ll be honest….I almost ate them straight out of the pan!
Used the stock from the turkey I was baking instead, but kept everything (also used collard greens) else the same. I think it came out well. I’m sure my hubs will love it.
A great base recipe to add to! With some tweaks, the greens were delicious; there were no left overs. I used chicken-flavored bone broth since I didn’t have chicken broth. I also used canola oil, since I didn’t have olive oil on hand. It was too bland with just salt and pepper (my husband likes a lot of flavors), so I added more ingredients to it like smoked paprika, cayenne, mined onion, and apple cider vinegar.
I made this without the oil or sugar. Didn’t chop the greens either. Hate to admit this, but I ate them before dinner was finished cooking. Oh well. I loved them!