Warm Turnip Green Dip Recipes

Steps:

• Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes.
• Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.

Steps:

• Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
• Sauté onion and garlic in hot drippings 3 to 4 minutes.
• Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven.
• Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese.
• Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.
• Transfer to a lightly greased 1 1/2-qt. baking dish.
• Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
• Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned.
• Sprinkle evenly with bacon.

Steps:

• In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.

Steps:

• 1. Cook bacon in dutch oven over medium high heat for 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon of the drippings in the dutch oven.
• 2. Saute onion and garlic in hot drippings for 3 to 4 minutes.
• 3. Add wine and cook for 1 to 2 minutes to loosen particles from the bottom of the pan.
• 4. Stir in turnip greens, next 4 ingredients and 1/2 cup of the cheese.
• 5. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.
• 6. Transfer to a lightly greased baking dish. Sprinkle evenly with remaining cheese. Broil inches from heat 4 to 5 minutes or lightly browned. Sprinkle evenly with bacon.

Steps:

• Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.