Turnip Greens Au Gratin

By Kimme Hargrove
January 17, 2014
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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

Serves: 4-6

  • 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
  1. 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.
  2. 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.
  3. Mix cornstarch and 1 Tbsp. water. Whisk into cream mixture.
  4. 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.
  5. 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.
  6. Bake at 350 for 35 to 45 minutes until breadcrumbs are golden.

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