Cook the Book: Turnip Greens with Smoked Slab Bacon
The recipe Cook the Book: Turnip Greens with Smoked Slab Bacon could satisfy your Southern craving in about 45 minutes. This side dish has 214 calories, 7g of protein, and 15g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up bacon, water, pepper, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.
Wash the turnip greens in cold water and drain well. Repeat the process twice, making sure that all sandy grit is removed from the leaves.
Cut off and discard the tough stems and any discolored greens.
Place the bacon in a medium stockpot with the water. Bring to a boil and cook at a rapid simmer. Gradually add the greens, stirring to wilt before adding another batch, until all the greens are in the pot.
Add the remaining ingredients and mix well. Reduce the heat to medium-low, cover, and simmer for 1 hour, or until the greens are tender.
Top each serving of greens with a few dashes of pepper sauce or serve the sauce on the side.
1 bunch of mixed peppers (container size determines amount, desired hotness dictates variety)
2 parts white balsamic vinegar
1 part apple cider vinegar
Warm a glass container by submerging it in hot water (this will prevent the glass from cracking when hot vinegar is added). Wash the peppers well and stuff them loosely into the glass container.
Pour both vinegars into medium-size nonreactive saucepan and cook over medium-high heat. When it reaches a boil, pour the hot vinegar over the peppers, filling the container. Cap the jar and set it aside at room temperature for a few days to allow the vinegar to absorb the pepper flavors. Store the sauce in a tightly covered jar for up to 2 months at room temperature.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Von Winning Winnings RieslingIf you loved the 2014 — and if you didn't, we need to send out a search party for your heart — you’ll find this one happy, happy, happy. Stronger than '14, it's also both drier and richer. And that’s as it should be; the pittance of sweetness it contains will rise and fall with the structure of each year's wine, because that's what sensible vintners do. The others just set up a formula and the wine"“has—XY— grams of sugar and zat's zat." Not Winnings Riesling. This will always be teasingly dry and teasingly sweet so you’ll keep changing your mind ("Wait, it's a dry wine, no, it's a sweet wine, no wait, it's a dry wine again….") while the bottle empties faster than you could have imagined.