Page 51 - South Mississippi Living - November, 2023

Smoked Turnip Dip
4)
5)
6)
Remove iron skillet, combine the chopped turnip green mixture, crumbled bacon, softened cream cheese, heavy cream, sour cream, shredded cheese, and grated Parmesan cheese
into the turnip green mixture.
Smoke the dip in the preheated smoker for approximately 45 minutes to 1 hour, or until it absorbs
a rich smoky flavor and becomes bubbly. Keep an eye on the temperature; it needs to stay between 225- 250°F.
Carefully remove the dip from the smoker, and serve it hot with crackers, bread, or tortilla chips.
Mustard Greens Pesto
Ingredients Directions
• 2 cups packed mustard greens, washed and trimmed
• 1/2 cup grated Parmesan cheese
• 1/2 cup toasted pecans
• 3 cloves garlic, peeled
• 1/2 cup extra- virgin olive oil
• Juice of 1 lemon
• Salt and freshly
ground black
pepper, to taste
• Red pepper flakes
(optional)
4) Pulse the ingredients in the food processor until they are roughly chopped. Stop and scrape down the sides of the bowl with a spatula to ensure everything is evenly processed.
Ingredients
• 1 lb fresh turnip leaves and stems, diced
• 6 strips thick cut bacon
• 8 oz cream cheese, softened
• 4 oz heavy cream
• 1/2 cup sour cream
• 1 cup grated
Parmesan cheese
• 1 cup shredded
mozzarella or gouda
cheese
• 3 cloves garlic,
minced
• 1 tsp smoked paprika
• 1 large onion, small
diced
• Salt and black
pepper, to taste
• Red pepper flakes
(optional)
Directions
1) Preheat your smoker to a temperature of about 225-250°F. Use hickory or pecan wood for a rich smoky flavor.
2) In an iron skillet on medium high heat, cook bacon until desired crispness. Remove bacon and keep the grease in the skillet. (After the bacon cools off, crumble it up.)
3) Lower heat to medium and add chopped onion. Sauté for 3 minutes. Add turnips, minced garlic, paprika, salt, and pepper. Continue to sauté
until the greens have wilted making sure not to burn the garlic or onion.
1) Wash the mustard greens thoroughly and remove
any tough stems. Pat
them dry with a kitchen
towel. 5)
With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue processing until the mixture reaches your desired consistency. You can make it as smooth
or slightly chunky as you prefer.
Taste the pesto and season with salt and freshly ground black pepper to your liking.
2) In a dry skillet over medium heat, toast
the pecans until they become lightly browned and fragrant. Stir them frequently to prevent burning. Remove from heat and let them cool.
3) Place the mustard greens, 6) grated Parmesan cheese, toasted nuts, garlic cloves,
and lemon juice in the
food processor. If you want to add a bit of heat, you can also include
a pinch of red pepper flakes.
If the pesto is too thick, you can add a bit more olive oil and blend until it reaches your preferred consistency.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to. Instagram: @Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net November 2023 | 51