Are you in the “I like greens!” camp? Or, do you never want to see a turnip green again in your life? It seems people are either on one side or the other.
Is there no middle ground here?
I’m here to tell you about my conversion experience. After occasional tasting due to prompting from those in the “I like greens!” camp and still not liking them, I finally put my foot down to no more tasting greens!
End of story.
Not quite. I’ve found that many conversions happen at church. Even my greens conversion happened at church. Can you believe it?
Among other activities on Wednesdays at church, we serve a dinner meal. Every Wednesday, I help prepare in whatever way the head honcho needs. At the time of my conversion, I was new in the kitchen, and the head honcho at the time needed me to taste his greens for a salt test.
What did he do to make his greens taste so good? I don’t know, but that was the beginning of my conversion. It didn’t involve falling to my knees, prayers of repentance, a fresh filling of the Holy Spirit (which are all really good and necessary for a believer), but I started eating only the kitchen head honcho’s greens.
Then, when I went to the Viking Cooking Class, we made greens. Now I make greens regularly at home (but still don’t order them out…too many out there I don’t like). Can you tell I’m really picky about my greens?
Over time, I’ve changed the secret Viking Cooking School recipe to my own version that I have for you today. I served these greens with the Apple Spice Pork (Chops) recipe I shared with you recently.
- 16-ounce bag of washed and chopped turnip greens
- 1 large yellow onion, chopped
- 2 teaspoons olive oil
- 4 slices of bacon, cooked and crumbled
- 2 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red/cayenne pepper
- 1 cup broth, your choice - beef, chicken, or vegetable
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- Saute onion in olive oil until softened in a large pot.
- Add bacon pieces and garlic. Saute over medium heat for 1 minute while adding salt, red and black peppers.
- Pour broth into pot and stir. Add greens, which will fill the pot but cook down fairly quickly.
- Stir greens and turn heat to medium-low. Simmer uncovered for 25 minutes, stirring occasionally. (Cover while cooking if you want more juice.)
- Just before serving, add vinegar and sugar.
So, which greens camp are you in – yay or nay? If you’re a nay, could you maybe consider conversion?