![[Teri's Kitchen]](http://teriskitchen.com/graphics/recipelogo-blue.gif)
SERVES 4
I just love recipes like this that are developed in a moment of desperation and turn out to be a complete success. In this case, it was New Year’s Day and, as all good PA Dutch cooks, the plan was for the traditional roasted pork and sauerkraut. However, my mother had been having some issues with salt and I decided that morning that I just couldn’t give her the sauerkraut I had purchased, and I didn’t have cabbage to make my low-salt version. We had to have greens of some sort for “good fortune”, so I checked the freezer to see what I had. Luckily, I always have frozen turnip greens on hand to use in soups or for my pasta with greens. Since we always add sweet potatoes to our sauerkraut, I decided to cube one and cook it with the greens. Then, for a little tartness, I added some cider vinegar, which is also a southern tradition when cooking greens. And, for that little “something else” flavor, I added a little nutmeg, which is typical in Italian cooked greens. Talk about a blending of cultures - PA Dutch meets southern US and a touch of Italy. This recipe is so quick, easy and delicious, I have made it since then, and will make it more often.
INGREDIENTS
Place the potatoes in a medium saucepan and add just enough water to cover. Bring to a boil over high heat. Add the greens and cook, stirring until they frozen greens break apart. Add salt, cover, reduce heat to medium-low, and simmer until the greens and potatoes are tender, about 20 minutes. When done, drain out any excess water. A little in the dish is good. Add the vinegar, nutmeg and pepper. Cover and cook about another 5 minutes over low heat. Serve immediately, or keep warm until needed.
Note: Other frozen greens, such as collards, would be equally good in this dish.
All rights reserved by Teri’s Kitchen.
Use your browser's BACK button to return to previous page
Copyright Information
or go to the RECIPE INDEX.