Turnip Greens & Liver

Turnips pulled from the garden

Turnips pulled from the garden


I love growing food! Turnips are so easy and they do double duty in the kitchen. You can eat the greens as you thin them out or when you pick the turnips, and of course you can roast the turnips themselves or put them in soups and stews.

Turnips are cruciferous veggies and the greens are a bit prickly. So rather than putting them in fresh salads, I cook them. You can cook them up the same way you’d cook collards or kale. This time I had a chicken liver around and some drippings from the morning’s pork sausage in the pan.

Cooking the Greens & Liver

Turnip greens with chicken liver

Turnip greens with chicken liver


Real food doesn’t have to be a lot of work or anything fancy to be good for you and tasty, too. Here’s how I did it:

Ingredients

  • A large bunch of turnip greens – they’ll cook down a lot
  • 1 fresh chicken liver, rinsed and patted dry
  • About 1 cup of stock
  • 1-2 Tbsp apple cider vinegar
  • pinch real salt

Directions

  1. Trim the stalks from the leaves and cut the leaves into smaller peices and put them in the pan (mine had pork fat from sausage in it).
  2. Add about a cup of stock, a pinch of salt, and splash of apple cider vinegar, cover the greens and cook on medium-high for about ten minutes.
  3. Cut the liver into 1 inch pieces with kitchen sheers and dropp the pieces into the pan.
  4. Continue to cook, stirring occasionally until the greens are tender and the liver is cooked through. Most of the liquid will evaporate off.

That’s all there is to it! This nutrient-rich dish was just what I needed!

Chicken liver

Chicken liver




Turnip greens in the garden

Turnip greens in the garden

This post is part of Fat Tuesday, Offal & Odd Bits Challenge.

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