3 ounces canola oil
1 cup yellow onions, chopped
1 pound turnip greens, cleaned and chopped
3 cups turnip pickle brine
2 cups pickled turnips
1 teaspoon black pepper
- Add oil to Dutch oven and heat on medium heat.
- Add onions and cook until golden, then add greens and cook until wilted. Add remaining ingredients and reduce heat to a simmer.
- Simmer for 20-30 minutes. Greens are done when stems are tender.
- from Jay Pierce, Executive Chef of Lucky 32 Southern Kitchen, Greesnboro & Cary, North Carolina