Lucky New Year: Turnip Greens for Prosperity is said to help find wealth; maybe so, maybe not, but the great taste is a sure thing.
Braised Turnip Greens with Potatoes
by Sue Lau | Palatable Pastime
Jump to Recipe
This is a great way to make tender southern style greens on the stove top. It does take about an hour to get tender as I like it, but it is very good, seasoned with all the right things to bring out its best flavor.
Print Recipe
The potatoes add an extra filling touch, absorbing some of the flavor of this side dish into them. Paired with a southern style main entree such as grilled catfish, and perhaps a piece of soft, freshly baked corn bread, this makes a very satisfying meal.
As far as good luck goes, greens symbolize money, and to start the year off eating greens is said to ensure prosperity throughout the coming year. I do hope everyone’s year is prosperous. And healthy, happy, and palatable. I wouldn’t have it any other way!
~Sue
You might also like:
Crockpot Collard Greens
First up, Crockpot Collard Greens braised in the slow cooker or crock pot with bits of smoked ham until very tender and flavorful.
Southern Braised Cabbage
Next, Southern Braised Cabbage is tender and rich with flavor, with apple cider adding just a hint of sweetness, and Autumn.
Southern Style Green Beans with Potatoes
Finally, Southern-Style Green Beans with Potatoes are simmered into an intoxicating elixir of vegetables, broth and meat.
Braised Turnip Greens with Potatoes
Braised Turnip Greens with Potatoes
Ingredients
- 2 bunches fresh turnip greens
- 1 large onion chopped
- 1 teaspoon fresh thyme leaves
- 3-5 cloves garlic minced
- 10-12 ounces smoked pork neck bones
- 2 cups chicken or vegetable broth
- 2 tablespoons apple cider vinegar
- black pepper to taste
- Cajun spice to taste
- red pepper flakes to taste
- hot sauce to taste
- 1 pound waxy red potatoes quartered
Instructions
- Rinse greens several times to remove grit and drain.
- Fold greens leaf in half and slice off the thick stem (discard stems); chop greens and set aside.
- Heat oil in a large heavy pot and saute onions and thyme until onions soften, then stir in the greens, garlic, neck bones, broth, vinegar, hot sauce and seasonings to taste (add as much as you like- I don't mention salt because most broths and especially Cajun spices are really salty, but add some to taste if it is needed.)
- Bring mixture to a boil, then cover, reduce heat to a simmer and cook for 40 minutes, stirring occasionally.
- Add chopped potatoes to pot, cover again and simmer for 20-25 minutes more or until potatoes are fork tender.
Notes
Nutrition
Don’t Forget to Pin & Save the Recipe!
Join my recipe group on Facebook for more recipes from blogger friends around the world!
These look delicious, great job 😉