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Beer Roasted Turnip Greens

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Beer Roasted Turnip Greens Como Water

I was very tempted to title this recipe “my delicious accident.” I went with literally instead (better for Google), but the story is still warranted ;).

In truth, I never meant to buy turnip greens. I thought I was buying frozen spinach for a pizza I was making. BUT when I got home, I realized that my bag of spinach was really a bag of greens. Urg! Traditionally, I haven’t liked turnip, mustard, or collard greens all that much, but you know me, waste not, want not Griffin. This meant that getting rid of these frozen greens was not an option, and that I had a challenge on my hands–how would I make them taste good, with as little effort as possible? The answer was simple– Roasting + Beer!

Unlike the greens that I remember my family cooking growing up, these greens are effortless. Like completely. They cook themselves in the oven, and ended up being super tender and super flavorful–without ANY bitterness (what I have historically disliked about greens). So, the moral of the story is–make these greens! Pronto!

Beer Roasted Turnip Greens

(Printable Recipe)

Ingredients:

1 16 oz. bag frozen turnip greens (use fresh if you have them!)

1 Cubanelle (or other) pepper-chopped

1/2 red onion–chopped

4 cloves garlic–minced

1 teaspoon red pepper flakes

1/2 cup beer of choice

~1 teaspoon salt (or to taste)

~1 teaspoon black pepper (or to taste)

1/2 teaspoon agave

3 tablespoons olive oil

red wine vinegar and smoked olive oil (optional, to finish)

Method:

*Preheat oven to 400 degrees F. Add turnip greens, pepper, and onion to large baking dish. Set aside.

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*Whisk garlic, red pepper flakes, beer, vinegar, salt, pepper, agave, and olive oil together in large bowl. Add to baking pan with veggies. Stir well. Roast 15 minutes. Stir. Roast another 15 minutes. Stir. Turn oven off. Let sit in oven until ready to serve.

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*When ready to serve, adjust seasoning to taste. Right before serving warm, drizzle with a wee bit of vinegar and smoked olive oil. Enjoy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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