INGREDIENTS

INSTRUCTIONS

Cut the turnip roots off the greens.  Clean and wash the greens,
discarding any blemished or yellowed edges. Tear the large leaves  into
smaller pices. Trim the ends and peel the turnips. Cube into  bite-size
pieces, enough to make 4 cups.  Melt 3 tablespoons of the butter in a
large skillet over moderate  heat. Add the turnips and saute until
crisp-tender, about 10 minutes.  Add the onions, and saute 5 minutes or
until tender, but not browned.  Add 1/2 teaspoon salt, 1/4 teaspoon
sugar, and 1 1/2 cups of the  chicken stock. Blend well, stir in the
lemon juice, and set aside.  In another skillet, melt the remaining 3
tablespoons of butter. Add  the greens and saute over medium heat for
10 minutes, until  crisp-tinder. Add the remaining 1 teaspoon of salt,
1 teaspoon of  sugar, and remaining 4 cups chicken stock.  Blend well
and remove  from the heat and cool for 15 minutes.  Puree the greens in
a food  processor or in batches in a blender. Add the pureed greens to
the  turnip mixture. Mix together and reheat. Add the half-and-half and
the cooked grits, and adjust the salt and pepper to taste.  Serve hot.
FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by:  Ronnie Wright  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 37.1mg
Sodium: 988.1mg
Potassium: 406.7mg
Carbohydrates: 20.8g
Fiber: 1.9g
Sugar: 8g
Protein: 7.1g