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Fall Fest: Turnip Greens With Potatoes and Mushrooms

March 21, 2012

Turnips are a popular root vegetable this time of year, and for very good reason, we feel. Turnips are delicious roasted, stewed, grilled, sauteed, and creamed. We've been cooking with them for years and see no end to their potential on the table.The greens of the turnip plant, however, are perhaps most familiar to those in the south. In Southern cooking, turnip greens are normal fare, as traditional as collards and cornbread and blackeye peas.Among leafy vegetables, turnip greens are particularly high in calcium. It's the calcium that imparts a slightly bitter taste to larger, older  fresh greens. We cook ours in the old Southern way, using a little sugar to bring out their true flavors.While the turnip root is high in vitamin C, the leafy tops contain the plant's nutritional treasure trove. We happen to love and appreciate both. Turnip greens are an excellent source of vitamins K, A, C, B6, and E, as well as dietary fiber, calcium, and folate. These are among the family of vegetables that help to keep our hearts healthy, detoxify the body, and improve digestion.Our Turnip Greens With Potatoes and Mushrooms begin on the farm with our freshly picked young greens, slow-simmered with onions and garlic in a savory ham broth and our Grandma Mattie's special blend of old-time Southern spices. For vegetarians at the table, or those trying to reduce salt in their diets, use the meat-free, lower sodium version of our turnip greens to get the same flavors.We've served this vegetable dish as a main course and as a compliment to roasted meats. It's hearty enough to play both roles beautifully.


1 27 oz. can Glory Food Turnip Greens (OR use 2 14.5 oz. cans of  Glory Foods Sensibly Seasoned Turnip Greens)3/4 lb. reds potatoes cooked and cut in quarters1/2 lb. fresh mushrooms, sliced 1/8" thick2 tablespoon olive oil1/4 teaspoon black pepper, groundGlory Foods Louisiana-style Hot Sauce, to taste


  1. Heat a 10-12" nonstick skillet until hot. Add olive oil and immediately add the cooked potato quarters and mushrooms.
  2. Cook, stirring occasionally, until the potatoes are browned and mushrooms are softened and slightly browned. Stir in the black pepper.
  3. Add Glory Foods Turnip Greens and stir until well mixed with the potatoes and mushrooms. Heat until the greens are simmering.
  4. Serve immediately with Glory Foods Louisiana-style Hot Sauce.

Food Network’s Fall Fest

We’re featuring one of our favorite turnip greens recipes this week as part of Food Network’s Fall Fest, a season-long food celebration where Food Network editors team up with blogs to share ideas and recipes for using Fall’s best fruits and vegetables.What’s your favorite turnip recipe, using either the root or the greens? Let us know in the comments or on Facebook, or join in the conversation on Twitter using the hashtag #cookingwith.Be sure to visit the other Fall Fest blog posts for other great recipes, tips, and ideas:The Sensitive Epicure:Roasted Turnips With Olive Oil and RosemaryVirtually Homemade: Turnip Gratin With Parmesan and NutmegAnd Love It Too:Turnip PancakesNapa Farmhouse 1885:Turnips, Really?Purple Cook:Vegetable Biryani With TurnipsBig Girls Small Kitchen:Creamed Turnips With Their GreensFN Dish:Simply Roasted Turnips

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