It’s hard to escape a farmers’ market without a big bunch of leafy greens.

Turnip Greens (apologies for photos - it's dark so early now - I haven't adjusted yet!)

These greens weren’t actually mine.  My mother bought them.  She got swept up in the chef demonstration recipe which included turnips and bison and some other things I can’t remember.  Anyway, she didn’t expect to use all of them, and so here they are in my kitchen.

It was a night I didn’t really feel like cooking…in fact, my husband almost ran out to grab something…but with the greens on my counter and a couple of staples on-hand (bacon and rice and broth,) I mustered just enough energy to throw together a quick dinner.  No masterpiece here, but we enjoyed a nice Southern staple on the patio and I got to put some green things on my son’s plate.  No, of course he didn’t eat them, but that never stops me from putting them in front of him!

Turnip greens with mushrooms and bacon

The key with greens is that you need a lot of them.  And you have to clean them and then clean them again.  Then they simmer in broth with onions and your choice of pork.  I usually serve them with some vinegar (but I forgot that the other night!)  Also, in spite of washing them twice, there was still some occasional grit…so I really mean it when I say you wash and wash and wash them.  The bacon goes first, then add the onions and mushrooms.  Once everything is nice and happy in the bacon grease you add the washed, chopped greens in batches as they wilt.  Add broth as needed so they can simmer for 40-45 minutes.  Finish with a splash of vinegar before serving.  Oh, and you’ll want to have some cornbread handy to sop up some of that “pot likker” as they call it.

Steam some rice and quick sauté some shrimp…and dinner is served.


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