1501. SAUTEED BEET and TURNIP GREENS with BACON and LEGUMES

bunch of fresh beet greens
bunch of fresh turnip greens
2 or 3 slices of thickly cut bacon
1/4 cup of dried or fresh legumes (i.e. cranberry beans, flageolet beans and/or lima beans)
salt and pepper
optional: dry white wine or vermouth

Cover the beans with an inch or so of cold water, bring to a boil for a few minutes, then lower to a very light simmer until tender (if dried beans, this can take 30 to 60 minutes or more, depending on age of beans). Optionally, you can add in a bay leaf, half an onion, and a crushed garlic clove. When the beans are tender, drain and set aside until needed.

Thoroughly wash your greens and dry them with a kitchen towel. Remove any greens that are yellow or very wilted. Loosely chop them right before adding to the pan.

Halve the bacon slices lengthwise, and the cut into 1/4 inch pieces. Cook in a large saute pan on medium-low heat until they are lightly browned but not yet crispy. Chop and add the greens, then cover and cook for three minutes. Uncover and stir in the beans along with a little salt and pepper. Cook for another couple of minutes, stirring occasionally and adding a splash of white wine or vermouth if you are inclined. The greens should not take long to cook — taste for salt and pepper and then serve.


bacon recipe courtesy of: Giff Constable and Lisl Dunlop, The Constables Larder, New York, New York

1460. SPAGHETTI SQUASH with CRISPY BACON and TURNIP GREENS

1 medium spaghetti squash
1 package frozen chopped turnip greens, rinsed and drained well
1 small onion, diced
4 slices bacon, cooked crisp and chopped
3-5 cloves garlic, chopped
2 tablespoons butter
olive oil - up to 1/4 cup to finish cooking
salt and pepper to taste

Preheat oven to 400°F. Pierce the squash with a knife or serving fork in several places and place on center rack of oven in a baking dish for 1 hour. Remove and let cool until manageable.

Heat butter and 2 tablespoons olive oil in a large saute pan or heavy bottomed skillet over medium flame. Saute onion until translucent, about 3 minutes. Add garlic and cook until just brown, about 2 minutes. Add greens and toss to combine. Turn heat to low and cook, uncovered, for approximately 8 minutes, stirring occasionally.

Meanwhile; Cut squash down the center. Scoop out seeds and fibrous center strands. Remove stringy flesh by scraping across grain with a large fork. Place flesh in a collander or a large bowl lined with a clean kitchen towel to drain.

When greens are heated through and have turned a deep green, add squash to skillet. Return to medium heat, add salt and pepper and begin tossing frequently, adding olive oil as necessary to retain moisture. Stir in bacon, reserving a little for garnish. Continue tossing until entire dish is piping hot.

Serve hot, garnish with reserved bacon.


bacon recipe courtesy of: Cooking... By the Seat of My Pants

1005. BACON BRAISED TURNIP GREENS

serves 4


2 slices thick-cut bacon, roughly chopped
1 medium onion, chopped (1 cup)
1 lb. turnip greens (from about 3 bunches)
1 tablespoon red-wine vinegar
1 cup chicken stock
1 generous pinch of sugar
salt and freshly ground pepper
hot sauce, optional

Chop the turnip greens roughly, transfer to a large bowl of cold water, and swirl leaves to loosen any dirt clinging to the leaves. Scoop the leaves out from water and place them in a colander, leaving some water clinging to the leaves. Cook the bacon over medium-high heat in a large saucepan or wok until crisp. Transfer the bacon to a small bowl with a slotted spoon and set aside. Remove all but 2 tablespoons of bacon fat from pan. Add the turnip greens to the pan and stir with tongs to wilt the leaves. Add the vinegar, stock, and sugar. Cover the pan and cook over medium heat, stirring occasionally, until the leaves are tender, about 5 minutes. Season the greens with salt and pepper, sprinkle the crisp bacon and hot sauce over them, and serve over cornbread.


courtesy of: Ivy Manning / Culinate, 1524 NW 23rd Avenue, Suite A
Portland, Oregon 97210, 503-916-1777