Chile-Vinegar Turnip Greens

1 Review
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Yield
4 servings (serving size: 1 cup)
By Mike Wilson
July 2001
RECIPE BY Cooking Light

Ingredients

  • 1 1/2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 (1-pound) bag turnip greens, chopped
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup rice vinegar
  • 2 teaspoons chile paste with garlic
  • 1/2 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 56
  • Caloriesfromfat 32%
  • Fat 2g
  • Satfat 0.3g
  • Monofat 1.3g
  • Polyfat 0.3g
  • Protein 2g
  • Carbohydrate 7.4g
  • Fiber 2.8g
  • Cholesterol 0.0mg
  • Iron 1.4mg
  • Sodium 202mg
  • Calcium 219mg

How to Make It

Heat oil in a stockpot over medium-high heat. Add garlic, and sauté for 30 seconds or until lightly browned. Add the greens, and sauté for 5 minutes or until wilted. Add the remaining ingredients. Bring to a boil; cover, reduce heat, and cook 45 minutes.

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Ratings & Reviews

piacere's Review

piacere
April 20, 2010
Used this recipe to cook turnip greens for the first time. Portland's (OR) farmer's market vendors had a bounty of spring turnips with greens on display so used spring turnip greens, more mild and tender than winter greens (the turnips are too). As a result, less braise time needed. Otherwise, prepared per recipe and they were really delicious for flavor and texture. Definitely a keeper!
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