Recipe: Braised turnip greens

(Anne Cusack / Los Angeles Times)

Braised turnip greens

Total time: 50 minutes

Servings: 6 to 8


6 slices bacon, diced (or salt pork), optional

1 pound turnip greens

1 pound pea tendrils (or Swiss chard)

4 tablespoons butter

3 tablespoons minced garlic

1 cup diced onion

3 cups chicken broth


Freshly ground black pepper

1. In a large saute pan, cook the bacon until it’s crisp, about 5 minutes. Place it on paper towels to drain.

2. Meanwhile, wash and dry the turnip greens and pea tendrils. Cut off the turnip stems and chop the greens and pea tendrils into 1-inch pieces. Using the same saute pan, add the butter and cook it until it foams and browns lightly.

3. Add the garlic and onion and cook them over medium heat for about 10 minutes or until lightly browned. Add the greens and chicken broth. Saute the greens until tender but still green, about 10 minutes.

4. Place the greens in a colander, reserving the liquid in the pan. Strain, cool and reserve the greens. Simmer the liquid for about 10 minutes to reduce by half. Season to taste with salt and pepper. Return the greens and bacon to the pan, stirring to combine and reheat. Serve.

Each serving: 98 calories; 4 grams protein; 7 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 16 mg. cholesterol; 420 mg. sodium.