Turnip and Greens

Introduce

Chef :

skunkmonkey101

Turnip and Greens

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.

Ingredient

2 pounds

Ham trimmings divided

2 pound

turnip stems

2 pounds

turnip greens

2 pound

turnip root

1/2 cup

Spanish ground paprika

As needed

salt

1/4 pound

bulk sausage I used Jimmy Dean brand

1 stick

salted butter

2 quarts

beef broth divided

1/4 cup

Chinese black vinegar

2 tablespoons

rice vinegar

1/3 cup

mirin

strawberry field onion or 2 of the largest onions you can get divided

Cooking instructions

* Step 1

Add half the ham trimmings to a pot and start rendering the trimmings. Chop the stems and add to the trimmings. Sauté for 45 minutes. Then simmer.

* Step 2

Add the vinegar and mirin this is the half way point, during the Sauté, add in half of the onion you are using. In another pot add the rest of the trimmings and onion and sauté, this is for the greens. Add in the broth to the stems.

* Step 3

I still have smaller stems on the leave so chop the all into manageable pieces to make it easier to eat. Keep the simmer going. Bring the greens to a simmer.