There are several ways to lessen the bitterness of turnip greens *Note* Turnips greens that are picked when they are young and small will have a much better flavor and are very tender.ġ. Once it’s toned down a bit it’s quite delicious! I use to think I didn’t like turnip greens but it was only because steps weren’t made to lessen the bitter taste. Turnip greens have a bitter bite that is just the nature of the plant. How do you get the bitterness out of turnip greens? Once you taste these soul food turnip greens, you’ll see how it was possible for me to nearly finish the whole thing! They are so good! See where I’m going here? Just flavor on flavor on flavor! Nothing but soul! Finally, they are simmered in savory chicken broth with onions, garlic, red pepper, smoked turkey, red pepper flakes, liquid smoke and a splash of hot sauce. I like to purchase the precut and washed bags if they are on sale. The ONLY way I can tolerate any kind of cooked greens is when it’s done soul food style! These soul food turnip greens are first washed and scrubbed several times (a must) and then cut into pieces. I’m sure cooking turnip greens in plain water is the healthiest way.
#Soul food season 3 and 4 how to#
How To Cook Turnip Greens (Soul Food Style) However, turnip greens have so many vitamins and minerals, including vitamin C! Vitamin C helps your body absorb more iron from the foods you eat. I’m usually a collard greens kind of girl. The first thing I made were these soul food turnip greens and nearly ate the whole pot!! Greens are on sale, so I’ve been racking up. I’ll get into all that in a minute but, first, let’s talk about these soul food turnip greens! I decided to use a variety of iron-rich foods to bring my iron to a healthy level before trying supplements, and boy is it working! And honey, let me tell you first hand, iron affects EVERYTHING. Turnip greens, spinach, and kale have been in heavy rotation in my house these days! Not because they are in abundance everywhere this time of year but because I am trying to treat my anemia with food.Ī few weeks ago, I learned that I had low-iron anemia. Visual learner? Watch me make these soul food turnip greens from start to finish! You want to skewer the mushrooms through the middle, from the bottom of the stalk towards the cap, while the spring onions should be cut into 5cm pieces and stacked one on top of the other.Soul food turnip greens! Cooked in a savory chicken broth with onions, garlic, smoked turkey, red pepper flakes and splash of hot sauce! So addictive and delicous with no bitterness! The flavour for this recipe comes from the smoke. Just skewer the vegetables and place them on the grill, turning as you cook them until they have a nice colour on the outside. Yakitori Shiitake Mushroom & Spring Onion You want the aubergine to have some bite when you serve it.
Brush on the glaze every few minutes as you turn the skewers until the the aubergine is slightly charred on the outside. A dd one thumb of kelp to the liquid (you can also use wakame or miso for this) and reduce by ⅔ on a high heat. For the reduction, mix 50ml soy sauce with 100ml water and 30g sugar together in a saucepan. Glaze the aubergine with your soy reduction as it grills. Slide the scored aubergine onto wooden skewers (two to three pieces per skewer) and place over hot coals. Sprinkle your furikake on top for extra flavour.Ĭlean the watercress, dress it in the ponzu (50ml) and sprinkle sesame seeds on top (told you these recipes were easy… it’s all in the ingredients).Ĭut your aubergine into eight equal pieces and make diamond shaped slices on each side. Do this in advance… Place the cured yolks on top of your rice – one per portion – and break them up with chopsticks when you’re ready to go.
Steep your egg yolks in soy sauce for 3 hours. After it’s rested, mix in 60g sake vinegar, 10g ponzu and 6g salt to season the rice. After 15 minutes, turn off the heat and leave the lid on for another 5 minutes. Mix in a pot with your hands, then cook over a medium heat with the lid on for 15 minutes (never remove the lid). Unwashed koshihiraki rice: 200g to 220g water.