Turnips are the root of the turnip greens and have a flavor all their own. This recipe incorporates both in this dish for a simple side dish for your meal!
About a pound of turnips with the greens attached (remove the yellow or bad looking greens)
1 T olive oil
2 slices bacon, cut into pieces about 1/4″ long
1 T butter
Several green onions, sliced in medium pieces (use the entire onion, cutting off any tattered of the green) If you don’t have green onions use a medium regular onion, sliced into think slices
Salt & black pepper to taste
Scrub the turnips and slice off the root end. If turnips are large cut into smaller pieces. If they are small just cook whole.
Wash the greens, being sure to remove any grit on them. Cut the greens into thin ribbons or slices.
In a large skillet warm 1 tablespoon of the olive oil. Cook the bacon until the fat has rendered. Pour off some of the fat if there is a large amount.
Return the skillet to medium heat and add the butter for flavor. Add the onion and saute for about a minute, adding salt & pepper to your liking. Add the turnips and greens and pour in just enough water to cover the bottom of the pan. Cover and cook for about 5 minutes, until the turnips and greens are tender. Add more water if the liquid is cooked off. If you have a lot of liquid you can remove the lid and cook until some has been reduced. Taste and add more seasoning if you need to. We like to dress ours with pepper sauce which we make using hot peppers, apple cider vinegar and a little salt. Look for the directions for making this on theteachingfarmers.com.