Mixed Greens with Turnips Tasso
Transform your dinner table with the Southern-inspired comfort of Mixed Greens with Turnips and Tasso. This hearty recipe combines the robust flavors of collard and mustard greens, the earthy sweetness of tender turnips, and the smoky richness of tasso ham for a truly satisfying dish. Simmered in a savory broth infused with garlic, onions, smoked paprika, and a touch of apple cider vinegar, this dish boasts layers of flavor in every bite. Perfect as a soulful side dish or a complete meal when paired with buttery cornbread, this one-pot recipe is packed with wholesome ingredients and easy to prepare in under an hour. Whether you're looking for a comforting dinner or a flavorful addition to your table, this dish promises to impress.
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Recipe Information
Ingredients
- 4 cups collard greens
- 2 cups mustard greens
- 2 medium turnips (peeled and diced)
- 6 ounces tasso ham (diced)
- 1 medium onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Rinse the collard and mustard greens thoroughly under cold water to remove any grit. Remove the tough stems and chop the leaves into bite-sized pieces. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced tasso ham and cook for 4-5 minutes, stirring occasionally, until it is browned and fragrant.
Add the chopped onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the diced turnips to the pot and stir to combine. Cook for 5 minutes, allowing them to start softening slightly.
Stir in the smoked paprika, red pepper flakes, salt, and black pepper. Mix well to coat the vegetables and ham.
Pour in the chicken broth and apple cider vinegar. Bring the mixture to a gentle boil, then reduce the heat to low and simmer.
Add the chopped collard and mustard greens to the pot in batches, stirring each batch until wilted before adding the next.
Cover the pot partially with a lid and let the greens and turnips simmer for 25-30 minutes, stirring occasionally, until the greens are tender and the turnips are fully cooked.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm as a side dish or enjoy it on its own with a piece of cornbread for a complete meal.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 6806 mg | 296% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 16.7 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1388 mg | 107% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3202 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
