Turnip Mashed Potatoes AND Braised Cabbage

Two more recipes from my CSA veggie experiments, one with turnips and the other with cabbage. Both were yummy. The turnip mashed potatoes will definitely be added into rotation whenever there are turnips available, and the cabbage tasted great too -- even my 3-year-old ate it! I served these with sauteed smoked sausage.

Turnip Mashed Potatoes
6 large red new potatoes, skin on
4 large turnips, peeled
1/2 cup cream, heated
8 tbsp (1 stick) butter, melted
1/2 cup sour cream
Salt and pepper

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter and sour cream. Season with salt and pepper to taste. Whip again until blended. Adjust thickness by adding more cream, if desired. Serves 8.


Braised Cabbage
1 tbsp extra-virgin olive oil
1 tbsp butter
6 slices uncooked bacon, cut into 1-inch strips
1 small onion, sliced
2 bay leaves
Salt and freshly ground black pepper
1 large head cabbage, cored and thinly sliced or shredded
1 bottle beer
About 2 tsp of your favorite Creole seasoning blend (to taste)

In a large pot, cook the bacon in the oil and butter until brown and crispy. Add the onion and the bay leaves. Add the cabbage, stirring to mix. Add the beer, season with salt, pepper and Creole seasoning, and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes. Remove the bay leaves and serve immediately. Serves 6.

Slow-Cooked Collard Greens

Thanks to our CSA membership, we're now getting a box of fresh produce every week straight from the farm. Some of this produce is new to us, and it's been an experiment finding recipes for foods I've never cooked before. This recipe is a new one for me. I had never cooked collard greens, and while this recipe wasn't very pretty (hence, no photo), the result was actually very tasty. Kale can also be added in with the collard greens.

Slow-Cooked Collard Greens
2 large bunches collard greens
2 tbsp olive oil
1 tbsp butter
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1/2 package bacon
2 qt chicken broth, warm
2 tbsp cider vinegar
1 tsp sugar
Kosher salt and freshly ground black pepper

To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.

Place a stock pot over medium heat and add the olive oil and butter. Brown the bacon, then add the onion, garlic and bay leaves. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil turning the greens over occasionally as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the pot broth and check the seasoning, adding salt and pepper as needed. Cover and let cook for 15 more minutes. Remove the bay leaves and serve. Serves 6-8.