Fed & Fit

Charred Turnip Greens & Lemon

These charred turnip greens with lemon are so easy to prepare and will blow. your. mind. Sound good??

OH my have I missed you. Our road trip to Seattle went fabulously, if you’re wondering. Samantha is moved into her adorable dorm {which is actually a 4-room apartment built in the 30’s} in the quaint downtown of a Seattle suburb. I scrubbed her kitchen mercilessly then stocked it with paleo goodies & cooking supplies {crockpot and a good knife are a must-have for any kitchen}. We christened her home on my last night with a fresh batch of Paleo Chocolate Chip Cookies and a bottle of Oregon Pinot. It was an incredible trip with my sister; one that I’ll never forget.

Before I left for my trip, I prepared something very tasty for you all.

For this dish, you’ll need: turnip greens {collards and/or kale work too}, one fresh lemon, salt, pepper, and some bacon fat. Okay, the bacon fat is optional, but it comes HIGHLY recommended. How to get it? Next time you cook up some bacon, save the renderings in a jar and keep it in your fridge. Every time you want to add a little bacon flavoring magic to vegetables or a protein, spoon out the bacon fat and voila! Tasty goodness.

DSC_1057

I cut the lemons into discs, peel and all. After they spend some time roasting with the bacon fat and salt/pepper, the lemon peels turn into savory/sweet/tangy candy. Chomp them along with the crispy delicious turnip greens.

DSC_1077

Although this recipe can technically feed two, I inhaled the whole batch myself.

Enjoy!

DSC_0744

For starters, preheat your oven to 400 F. grab either a bunch or a bag of turnip greens. Again, you can use collard or kale greens here if you like.

DSC_0760

Cut one lemon into thin discs then remove all the seeds. Nobody likes biting into a lemon seed …I don’t think.

DSC_0764

Grab about 1 tablespoon of bacon fat. If you don’t have any bacon fat, grass-fed butter or coconut oil will work.

DSC_0780

Put it in a ramekin {or any other kind of microwave-friendly dish} and heat it up until it’s melted.

DSC_0786

Open your bag of greens …

DSC_0799

Grab two BIG handfuls {aka, 2 cups packed} and place them in a big mixing bowl.

DSC_0810

Sprinkle your lemon slices over the greens.

DSC_0828

Pour your now melted 1 tablespoon of bacon fat over the greens and lemon.

DSC_0844

Sprinkle about ¼ teaspoon of kosher salt over the bowl.

DSC_0849

Add about ¼ teaspoon of black pepper. More if you like spicier foods.

DSC_0865

Using your hands, mix and massage the greens, lemon, salt, pepper, and bacon fat together. You want to make sure that every leaf and lemon is covered in the fat.

DSC_0872

It should look something like this.

DSC_0878

On a baking sheet {preferably lined with parchment paper} lay out the mixture.

DSC_0891

Spread it out so that you have a thin, even layer. Try to avoid the greens laying on top of each other. Then bake at 400 F for 15 minutes {more or less time depending on your oven}.

DSC_1045

When it’s done, it’ll look like this!

DSC_1119

Pile up into a bowl.

DSC_1137

And chow down. NOM.

Charred Turnip Greens & Lemon

Preparation 5 minutes Total Time 0:05 Serves 2 servings     adjust servings

Ingredients

  • 2 cups Packed Turnip Greens
  • 1 Whole Lemon
  • 1 tablespoon Melted Bacon Fat {can sub with grass-fed butter or coconut oil}
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Cut lemon into thin slices and remove all seeds.
  3. Add greens, lemon slices, salt, pepper, and melted bacon fat into a large mixing bowl. Massage all the ingredients together with your hands until every lemon and green is thoroughly coated.
  4. Lay out on baking sheet in a thin, non-overlapping layer.
  5. Bake at 400 F for 15 minutes {more or less time depending on your oven}.
  6. Enjoy!

by

DSC_1019

   

Trackbacks/Pingbacks

  1. Pingback: Sesame Seed-Crusted Snapper | Fed and Fit

Leave a Comment





As Seen On...