Ingredients Jump to Instructions ↓

  1. 1 bn Young turnip greens with-

  2. -turnips (1 pound) 6 tb Butter

  3. 1 c Chopped onions

  4. 1 1/2 ts Salt

  5. 1 1/4 ts Sugar

  6. 5 1/2 c Chicken stock

  7. 2 tb Lemon juice

  8. 2 c Half-and-half

  9. 4 tb Cooked grits

  10. 4 cups. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute

  11. 5 minutes or until tender, but not browned. Add

  12. 1/2 teaspoon salt,

  13. 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside. In another skillet, melt the remaining

  14. 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder. Add the remaining

  15. 1 teaspoon of salt,

  16. 1 teaspoon of sugar, and remaining

  17. 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright


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