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
Ingredients
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3 cups
heavy cream
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3
garlic cloves, minced
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1 teaspoon
fresh thyme, chopped
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1 cup
freshly grated Parmesan, divided
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1 teaspoon
cornstarch
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1 pound
packaged chopped turnip greens
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4
slices thick bacon, chopped
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1
medium onion, chopped
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1/4 cup
panko breadcrumbs
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1 tablespoon
olive oil
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S&P to taste
Directions
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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.
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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.
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Mix cornstarch and 1 Tbsp. water. Whisk into cream mixture.
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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.
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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.
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Bake at 350 for 35 to 45 minutes until breadcrumbs are golden.
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