Turnip greens parcels. What the heck is that?! I’m sure that’s what you’re saying right now.

Well, the clue is in the name. They’re ground meat sautéd in onions, garlic and spices wrapped in turnip greens leaves.

 

Turnip Greens Parcels Recipe by Diverse Dinners

 

I’ve been experimenting and working on cocktail party bites, hors d’oeuvres, as we say in polite company. Food that is visually appealing and tasty too, that will make guests curious enough to take a bite.  That’s exactly how I would describe these turnip greens parcels. 

They’re a deep green color, and most would assume, that they taste kinda green. Well they do! Turnip greens has a distinct taste. Some describe them as bitter. I don’t agree, but I cannot tell you how they taste except that they taste – very green.

But don’t let that deter you from trying this recipe. This is definitely one to try the next time you have friends come to visit. When the weather is warm and everyone is concerned with how they look and watching what they eat. Turnip greens parcels will go down a treat. The turnip greens will feed the body while the meat filling will delight your guests’ tastebuds.

Many green veggies are very high in vitamin K, and turnip greens belong in that category. The problem is there are so many recipes that suggest boiling turnip greens, and we all know what boiling vegetables can do. A minute too much in the pan, and you lose all what is good in those greens. That’s why I came up with this recipe. I wanted to find a way to use turnip greens successfully, without stripping them of their healing qualities. I think I did it.

 

Turnip Greens Parcels Recipe by Diverse Dinners

 

Turnip greens parcels are a two bite moment. You get to feed your friends their greens and provide them with their daily vitamin K requirement wrapped around a spiced up portion of ground meat. You should expect to hear “what is this?!” every time you introduce this interesting cocktail bite to a crowd. Be ready with your stats – one parcel provides at least 250% of your vitamin K requirement. Turnip greens are also high in vitamin C and vitamin E.  In short they feed your eyes and they’re a great source of antioxidants.

Give this recipe a try – it’s good for you!

 

Nutrition

Yields 15

Turnip Greens Parcels

1 hrPrep Time

15 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe

Ingredients

  • 1/4 tsp coriander
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  • 1/4 tsp kosher salt
  • Pinch ground black pepper
  • 1 lb ground chicken, turkey or pork
  • 1 tbsp olive oil
  • 1 cup onions (minced)
  • 2 cloves garlic (minced)
  • 2 tbsp chili garlic paste
  • Bunch scallions
  • Bunch turnip greens
  • Equipment & Utensils
  • Large skillet
  • Large saucepan
  • Chopping board
  • Tongs
  • Paper towels
  • Kitchen scissors
  • Serving platter

Instructions

  1. Mix together coriander, cayenne, cumin, salt and pepper, then add to ground meat and combine thoroughly.
  2. Heat oil in skillet then add onions and garlic.
  3. Sauté onions and garlic until they soften and become slightly sweet in taste.
  4. Add ground meat, and sauté meat mixture for 2 minutes, then lower heat to medium and continue to sauté until the meat is cooked through.
  5. Add chili garlic paste and mix thoroughly.
  6. Remove from heat and cover to keep moist - use aluminum foil if needed.
  7. Slice scallions into ribbons - slice each scallion in half lengthways, and then slice each half again then set aside.
  8. Trim turnip greens, rinse and drain and set aside.
  9. How to Create Parcels
  10. Fill a large saucepan with water and place on a high heat until boiling.
  11. Place meat, turnip greens, scallions and paper towels around a board.
  12. When ready to assemble parcels, place a few scallions into the boiling water, then add two turnip greens leaves.
  13. Allow scallions and turnip greens to wilt then, with tongs, remove from water and place on paper towels and dab away excess water.
  14. Place one turnip leaf on a chopping board, place 1/4 cup of ground meat in the middle, then fold turnip leaf around meat to create a parcel.
  15. Tie a slice of wilted scallion around the parcel, and trim.
  16. Repeat until you have used up all of the meat filling, Then place on platter and serve.
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