Southern Belle “Pink” Greens (serves 4)
An early morning trip to the Malvern Farmer’s Market yielded the ingredients for a good ole’ Southern comfort-food lunch. It’s gluten-free and very, very low carb – not to mention, exceptionally delicious! The turnips and the greens are from Down to Earth Harvest ( http://downtoearthcsa.wordpress.com/) and the bacon is from Worrell’s Butcher in Malvern. The Cayenne peppers are from our own garden here at RavenOak, and the memories are from my childhood growing up in North and South Carolina.
I have named this recipe “Southern Belle ‘Pink’ Greens” because the taste of this white turnip/radish hybrid is exceptionally sweet and mellow, and the beet greens had just enough color in them to turn the broth (“Pot Liquor”) a pale shade of pink. Try it – You’ll be amazed at how delicious it is. ~ Glyn
2 bunches white lady turnip with greens
2 bunches beet greens
1 large white onion
4 oz bacon (omit for Vegan Version)
1 fresh cayenne pepper
3 c water
2 chicken or vegetable bouillon cubes
½ tsp salt
½ c organic apple cider vinegar
Cut the greens from the turnips. Wash and cube the turnips. Wash and coarsely slice both the beet and turnip greens. Chop the onion, and cut the bacon into ½ inch slices. Seed and thinly slice the cayenne.
Combine all the ingredients EXCEPT the vinegar in a soup or stock pot. Bring to a boil, reduce the heat and cook at a slow boil for 45 minutes. Serve at once or refrigerate for up to two days. Just before serving, stir in the vinegar.