Turnip Greens with Caramelized Vidalia Onions
Yes, I’m from the South and no, I don’t like greens. Except for these. I usually find greens over cooked, under-seasoned and in need of too much pepper sauce. This recipe allows for the greens to retain their texture and color while packing a flavorful punch. I always almost serve them with my Chicken Piccata because I love the bitter and tart combination. Funny story – I lived in Ireland for a long time and I could never find greens of any sort. I went to the green grocer one day to ask about them and he said they feed those to the pigs! I looked at him and said “oink” with raised, questioning eyebrows but I never got my greens.
History and Nutrition of Turnip Greens
Turnip greens have long-since been a Southern staple but they date back much further with recorded uses in the Hellenistic and Roman worlds. Greens are very low in calories and high in nutritional values providing loads of vitamins K, A, C and B. Add in their protein and fiber content and they’re truly a Superfood. So, apart from the small amount of brown sugar, you can eat all you want guilt-free and not miss out on one bit of flavor.
Also try our green cabbage cole slaw!
Turnip Greens with Caramelized Vidalia Onions
Ingredients
- 2 Tbs olive oil
- 1 large Vidalia (or other sweet) onion cut in half and thinly sliced
- 2 Tbs brown sugar
- ½ tsp pepper
- 1 1 lb. bag of fresh turnip greens
- ¼ cup chicken stock
Instructions
- In a stockpot over medium-high heat, sauté onions in oil for 3-5 minutes of until soft
- Add brown sugar and pepper, mixing well
- Cover and continue cooking for 7-10 minutes. Watch closely and stir often so the onions/sugar don’t burn
- Add the greens and stock and toss with the onions
- Cook for 3-5 minutes or until the greens are just wilted
