What’s for dinner? I never liked the taste of turnip greens while growing up but find them to be very good now. These are actually ½ turnip greens and ½ collard green.
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I love brussels sprouts and my dad hates them because he was forced to eat them as a kid. Then I found out that brussels sprouts have changed! They’ve bred them to taste better! My young nephews and nieces all like them.
I wonder if your turnips are just tastier than the ones you had as a kid.
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I’m with you on the greens and cornbread, but some protein would be great too
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I would not have touched turnip greens as a kid but now I do like them.
My daughter ate them as a toddler and still eats them as a young adult.
Tonight. Having a ribeye… med rare… and a side of bacon (at a local restaurant)… Water to drink.
TNHunter
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I hated brussel sprouts as the only way I knew them was boiled to death. Which makes them taste like glue. I love them now. Same as cabbage lightly cooked.
Collards are basically the only green I do not like.
Tonight was left over spaghetti. Last night was dry rubbed pork loin Swamp taters. Delicious slow cooked all day. Basically meat cooked over taters, green or snap beans and onions.
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Meatloaf (ground beef, chopped onions, a squirt of yellow mustard and topped with a film of ketchup), steamed peas. Nothing to drink.
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my family has always boiled greens with a ham. ive done smoked sausage or kielbasa which is very good also. fresh fiddleheads and ham with boiled potatoes is one of my faves.
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Have you roasted Brussels sprouts in bacon fat? I hated them as a kid, but Mom boiled them like cabbage. Roasted with bacon fat…excellent
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Cooked with bacon too. And onion in the wok.
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One of my winter goals is to start eating more green leaf type foods along with more protein. I’m also attempting to learn how to grow them. Fortunately for me there are several examples on this forum to learn from. Although I have cornbread on my plate that is really good tasting with greens I don’t need to consume too many carbs. I’m finding that when greens are cooked right they are good as a stand alone item. I see some examples of different meats that are cooked with the green for flavor and would also add some protein and fat. As of now I have mostly cooked turnip greens and collards but I see some others like kale, mustard, radish tops, and spinach that I want to try. These all must be in season and I see them in my local Publix and Walmart stores. Although I want to eventually grow them myself, the stores allow me to test run and see which ones I like first.
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Bill- a great salad made with mostly kale for the green but other greens as you like:
Strip the kale away from the big ribs. Rub a mild vinegar into it while you get the rest of the ingredients. We like some torn chicken, diced tomatoes and avocado, halved ripe kalamatas, a diced apple or pear, a handful of crushed walnuts or pecans, maybe a diced hard-boiled egg, some cheese of your choice, and a handful of shredded parmesan. Drizzle some EVOO and toss. Fresh basil leaves are nice but otherwise herbs as you like. Torn crusty bread makes a good addition too.
Definitely filling!
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We will be growing New Zealand and Malabar Spinach. As well as some types of Mountain Orach for greens. Plus some turnips and beets for bonus greens.
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I’m convinced that any and all pickiness I had growing up was my parents fault. They did the typical parent thing of feeding us “kid stuff” and didn’t introduce a lot of variety or anything out of the ordinary to our diets. Starting about when I went off to college I started getting more adventurous with my eating and now I am extremely non-picky. But it took time over the years making myself try things and give things a chance.
My kids now are great eaters because we make point to not cook “kid stuff” for them. My oldest is an amazing eater compared to how I was at the same age. He’ll eat damn near anything and likes almost all of it. His brother is the “picky” one but is still a much better eater than I was and than most kids his age.
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@Auburn if you are able to find smoked hog jowl to add to your greens when you cook them, it will add seasoning and some meat to eat as well. It is hard for me to find hog jowl, except for around New Years. I always buy extra.
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got a full turkeyfrozen for 50c/ lb (clearing out stock) and i’m cooking it up with a side of roast sweet potatoes that I’m taste testing to decide which to grow. And some broccolini
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beet greens are great duel purpose crop too. and sweet potato greens
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