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Southern-Style Turnip Greens

What you need: 

1 teaspoon vegetable oil
1 small onion, diced
1 small turnip, diced
3 pieces tempeh bacon, crumbled
1 (8-ounce) bunch turnip greens, washed, woody stems removed, and chopped into large bite-sized pieces
6 to 8 cups water
1 tablespoon garlic salt, or to taste
1 tablespoon liquid smoke, or to taste
1 teaspoon ground white pepper
cayenne pepper, to taste
vinegar hot pepper sauce, to taste (e.g., Texas Pete brand)

What you do: 

1. In a large stockpot over medium heat, heat onion, turnip, and tempeh bacon; saute, stirring frequently, until mixture is fragrant and the onion is beginning to look translucent.
2. Add turnip greens and add enough water to cover the greens. Then add garlic salt, liquid smoke, white pepper, and cayenne pepper. Turn burner to medium-high and bring to boil; boil for 20 to 30 minutes, or until greens are very tender.
3. Spoon into bowls with some of the pot liquor (the liquid the greens cook in) over them, along with the vinegar hot pepper sauce.
We always eat these with cornbread and black-eyed peas.
Source of recipe: Playing around in the kitchen, trying to recreate the turnip greens my mama used to make, only vegan!

Preparation Time: 
10 to 15 minutes, Cooking time: 30 to 40 minutes
Cooking Time: 
30 to 40 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I'm surprised to be the first to comment! But, let me tell you, this recipe hit the spot when I wanted something to eat, and make it quick. I made a few changes, since I didn't have/don't do the tempeh bacon and I didn't have any turnips on hand. The turnips would have been great. I added garlic (3 cloves) to the onions, then added salt later, instead of using the garlic salt. I didn't add as much water, since I decided to use these beautiful greens to top my golden (GMO-free!) polenta. The combination was amazing!! Such great down-home cooking! I would have taken a photo, but I got into it too quickly. Oops. It's THAT GOOD! Thanks for sharing!

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