HEALTHY GREENS RECIPE RECIPES

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SOUTHERN TURNIPS AND GREENS RECIPE - HEALTHY.FOOD.COM



Southern Turnips and Greens Recipe - Healthy.Food.com image

Great flavor for a vegetable! Easily found in produce section of grocery. The root is purplish and has green leafy tops. You'll find these turnips in many southern cafes which have home cooked meals. Cornbread is the bread choice to go along with this vegetable dish.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 3-4 serving(s)

Number Of Ingredients 4

2 lbs turnips (3 to 4 with roots)
4 cups water
1 teaspoon salt
2 tablespoons bacon drippings

Steps:

  • Cut turnip leaves from turnip root. Wash turnip greens 3 times in cold water and cut off bit stem sections. Peel turnip root and cut into small cubes.
  • Place water in a large pot with lid and bring to a boil. Place turnip greens along with cubed roots into pot. Add salt and bacon drippings.
  • Boil on simmering heat for approximately one hour. Cut turnips greens into small pieces.
  • Serve and enjoy!

Nutrition Facts : Calories 161.9, FatContent 8.9, SaturatedFatContent 3.4, CholesterolContent 8.2, SodiumContent 997.2, CarbohydrateContent 19.5, FiberContent 5.5, SugarContent 11.5, ProteinContent 2.7

HEALTHY SHEET PAN SHRIMP AND GREENS RECIPE - FOOD NETWORK



Healthy Sheet Pan Shrimp and Greens Recipe - Food Network image

This healthy protein-packed shrimp dinner starts with an towering mound of kale that wilts while it roasts. Grapeseed oil is a great neutral alternative to flavor-packed olive oil, which could compete with the flavor of the sweet and spicy curry shrimp.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

2 bunches kale, stemmed and leaves torn into rough-size pieces (about 10 packed cups)
2 cloves garlic, thinly sliced
1 orange bell pepper, cut into 1-inch chunks
4 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed
2 teaspoons red curry paste
1 lime, cut in half, plus lime wedges, for serving
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 tablespoons unsalted roasted cashews, chopped
Cooked basmati or brown rice, for serving

Steps:

  • Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
  • Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
  • When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
  • Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.

Nutrition Facts : Calories 280, FatContent 17 grams, SaturatedFatContent 2 grams, CholesterolContent 180 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 10 grams, FiberContent 2 grams, ProteinContent 22 grams, SugarContent 2 grams

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