No-Waste Bacony Turnip Greens and Mash Recipe
Prep Time:
5 minutes
Cook Time:
1 hour
Servings:
4 servings
Ingredients
  • 12 ounces bacon, cut into small pieces
  • 1 onion, sliced
  • 2 turnips, divided into roots and greens
  • 2 cups vegetable stock
  • 1 tablespoon apple cider vinegar
  • Salt, to taste
  • 2 tablespoons butter
  • ΒΌ cup milk
Directions
  1. Fry the chopped bacon over medium-high heat for about 10 to 12 minutes, stirring occasionally, until it's crispy and the fat is rendered. Drain the cooked bacon on paper towels and set aside.
  2. Fry the onions in the bacon fat for 3 to 5 minutes until softened.
  3. Chop the turnip greens into small pieces, then stir them into the onions.
  4. Add the vegetable stock to the pan, bring to a boil, then cover and turn the heat to low. Simmer the greens for 45 minutes to an hour until they have nearly broken down. (This will take closer to 90 minutes for the greens from purple top white globe turnips, as opposed to the more tender Japanese turnip greens.)
  5. Meanwhile, chop the turnip roots into cubes and boil them in salted water for 10 to 15 minutes, depending on their size, until softened.
  6. Turn off the heat, drain the turnip roots, and return them to the pot along with the butter and milk. Mash the turnips until they have the consistency of chunky mashed potatoes. Season with salt to taste and set aside.
  7. Remove the braised turnip greens from the heat and stir in the cooked bacon and vinegar. Season with salt to taste.
  8. Spoon the cooked greens over the mashed turnips.