A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sweet Corn And Turnip Greens
- add review
- #87395
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion
2 cloves garlic, mashed
3 cups coarsely chopped turnip greens, well washed and drained
2 cups chicken stock or water
3 cups fresh sweet corn, cut off the cob, or frozen sweet corn, thawed
2 Roma tomato, seeded and chopped
1/2 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
salt and freshly ground black pepper, to taste
directions
In lidded skillet or pot over medium high heat, melt butter with olive oil. Add onion and cook, stirring, until just translucent. Add garlic, cook until just fragrant.
Add turnip greens, toss briefly, then add chicken stock. Bring to a boil, then reduce heat and cover. Simmer until greens are just slightly tender, about 15 minutes.
Add corn and bring back to a boil. Add tomato, red pepper flakes, and balsamic vinegar. Stir and cook until greens are tender and corn is just cooked through but still firm, about five minutes.
Season to taste with salt and pepper and serve at once.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more greens recipes
reviews & comments