This post took a little longer because it’s a whole meal. I’m getting ready to travel to the South and have been dreaming about eating some of the great food down there.
I sure hope you don’t throw out your turnip greens! For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower, and broccoli among the most commonly eaten cruciferous vegetables. What are glucosinolates? The short answer is that they are a compound containing sulfur and nitrogen being studied for their ability to fight and prevent cancer. A number of studies have shown that people that consume significant amounts of vegetables with glucosinolates may show a marked reduction in organ cancers. (Source: Wikipedia)
I have recently learned to saute my greens in a little water and then add 1-2 T of olive oil at the end (as recommended in the Lyn-Genet Plan). But you can also sauté your greens in olive oil or butter as well if you like.
So last night I decided to make some New Orleans Style BBQ Shrimp (which BTW, does not involve a BBQ of any sort – it’s a sauce that originated in New Orleans normally with cayenne, worchestershire and butter) and then served the shrimp over the greens with white rice and mashed turnips.
New Awlins Style BBQ Shrimp
2 lbs of large raw shrimp (deveined and you can cook with or without the shells, shells add flavor but then you have to peel them while eating)
2 T extra virgin olive oil
4-5 cloves of minced garlic
1/2 tsp. of Old Bay seasoning
1 tsp. freshly ground pepper
6 T butter
2-4 T Sriracha sauce (or whatever hot sauce you like)
4 T Worchestershire sauce
4 T. lemon juice
Mix prepared shrimp, olive oil, garlic, Old Bay and pepper in a bowl and refrigerate for 1 hour. While shrimp is marinating, prepare turnips and greens. Get water hot and ready for turnips. Start boiling the turnips 15 minutes prior to preparing the shrimp. Heat a large heavy skillet over high heat until the pan is very hot (I had my husband do this outside on the side burner of the grill.) Start steaming the greens in a separate skillet (cast iron works well for both the shrimp and the greens). Add marinated shrimp to heated skillet and stir fry for about 2 minutes or until they are starting to brown. Turn heat to medium and add the “BBQ” sauce – butter, Sriracha, Worchestershire and lemon juice. Cook shrimp until they are opaque in the center, 1 – 2 minutes. Finish the greens and drain and mash the turnips.
2-3 bunches of chopped greens (turnip, beet, chard, kale or spinach), remove any big stems
2-3 cloves of minced garlic
¼-1/2 tsp. crushed red pepper flakes
2-3 T water
1-2 T extra virgin olive oil
Steam greens and garlic in water (covered) over medium heat for 4-5 minutes. Remove lid and add 1-2 T. of olive oil and crushed red pepper and stir fry for another minute.
1 bunch of turnips, quartered (any variety)
2 – 3 T butter
1 tsp of honey
Fresh ground pepper and sea salt to taste
Bring a large pot of water to boil, add turnips and boil until tender (15-20 minutes). Drain water and add butter, honey and salt and pepper. Mash until smooth. Add additional seasonings if desired.