Braised Turnip Greens with Turnips and Apples

I had turnip greens in my CSA box.  i looked at it and thought, “what in the world am i going to make with this?”  i’ve never used turnip greens.  after taking a peek around epicurious.com, i found this and thought it was simple enough to try.
you will need:
  • 2 pounds turnip greens or other braising greens, tough stems discarded and greens torn into small pieces
  • 1 (3/4-to 1-pound) ham hock, rinsed
  • 3 1/2 cups water
  • 3 Gala apples
  • 1 1/4 pounds turnips, peeled and cut into 1/2-inch pieces
  • 2 teaspoons cider vinegar
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter, cut into pieces

Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.

Meanwhile, peel apples and cut into 1/2-inch pieces.

Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.

Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.

i ended up using just ham because i didn’t want to go through the hassle of buying a ham hock – yes, i’m lazy.  it still turned out wonderfully delicious.  so delicious i convinced my mom to let me bring some (sans ham) for thanksgiving dinner.  i read in the comments section that this dish is best the next day and it was true.  it was even more wonderful!  with this in mind, it will be a cinch to make for thanksgiving since i can do it the day before.  i will be using WAY more turnip greens to make it a substantial side dish.  this dish was silky and buttery and i really can’t wait to eat it again.
*photo doesn’t look so good but believe me, it was yummy.
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1 Comment

Filed under dinner, side dish

One response to “Braised Turnip Greens with Turnips and Apples

  1. Jenn C

    Hey Emily! It’s Jenn C from AAB stuff. May I suggest using a ham shank instead of a ham hock? First of all, it’s more fun to say “ham shank” than “ham hock”. Second all, ham shanks contain more meat than a hock, and it gets tender and falls off into whatever you are cooking. Shanks should be found right next to hocks in the store, so it’s just as easy. Just thought I’d mention it for your next recipe filled with hammy goodness 🙂

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