If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: What a fantastic and fancy replacement to old-school creamed spinach. This side dish features the never-know-what-to-do-with turnip green leaf! —Kimme Hargrove
- 3 cups heavy cream
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 cup freshly grated Parmesan, divided
- 1 teaspoon cornstarch
- 1 pound packaged chopped turnip greens
- 4 slices thick bacon, chopped
- 1 medium onion, chopped
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
- S&P to taste
- Preheat oven 350 degrees. Cook turnips covered in boiling, salted water for 7-9 minutes. Drain on paper towels. Cool 10 minutes; roughly chop into bite-size pieces.
- Bring first 3 ingredients to a low-boil. Turn to low simmer for 30 minutes, or until thickened and reduced by about half. Stir in 1/2 cup cheese.
- Mix cornstarch and 1 Tbsp. water. Whisk into cream mixture.
- Cook bacon in a large skillet until crisp. Add onion and cook until tender. Stir in chopped turnip greens, cook stirring constantly for 2 minutes. Stir in cream mixture.
- Pour mixture into a greased 8x8 glass baking dish. Add salt and pepper to taste. Stir panko, olive oil and 1/2 cup cheese. Sprinkle mixture over dish.
- Bake at 350 for 35 to 45 minutes until breadcrumbs are golden.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens