Coconut Creamed Turnip Greens

The basics of this recipe actually came to us from some friends of ours.  It takes no time at all to prepare, so you can throw it together right at the end of cooking a meal to use it as a side dish. It is a weekly side dish around here.

Gather Up:

• 1 bunch turnip greens (from about 1 lb worth of fresh turnips), chopped or torn into large pieces – You can also use mustard greens or collard greens
• 1/2 cup coconut milk or cream
• 3 to 4 tbsp apple cider vinegar, or to taste
• 1-1/2 tsp Frank’s Red Hot, or to taste (use any cayenne pepper sauce) – optional
• 1 tbsp coconut oil

Start with a deep sided frying pan on low heat.  Melt the coconut oil, then toss in the turnip greens.  Cook, stirring occasionally, for a few minutes until they start to wilt slightly.  Pour in the coconut milk and mix everything well.

Add in the half the vinegar and half of the pepper sauce.  Stir everything up and let cook for another 2~3 minutes.  Check the taste, and add more vinegar and pepper sauce, mixing well after each addition, until you are happy with the “zing.”  Cook for a couple of minutes longer to get the flavors blended, then serve warm.