The other weekend, at Charleston’s Food + Wine Festival, Garden & Gun Senior Editor Jessica Mischner moderated a panel on Whole Vegetable Cooking with Chef Hugh Acheson (Five & Ten, The National, Empire State South in Athens and Atlanta, Georgia), Chef Scott Crawford (Umstead Hotel and Spa in Cary, North Carolina), and Maria Baldwin from Thornhill Farm. We left inspired to use as much of our veggies as possible, including stems and greens.


 Photo: Jeff Moore of Garnish Food Photography

To make the most of end-of-season turnip greens, we wrestled this recipe from Chef Eddie Hernandez. At Taqueria del Sol in Atlanta, Georgia, Hernandez's spot-on fusion of Mexican and Southern food has resulted in a spicy version of turnip greens that keeps patrons queued in a line that wraps out the front door and around the side of the building.


Photo: Brian Bieder Photography

The secret to this dish lies in how Hernandez bucks Southern convention and forgoes pork (Madness, we know!) in favor of chicken stock and spikes the greens with flakes of chile de arbol. Enjoy!

Eddie's Turnip Greens
Serves 6-8

Ingredients:
6 cups cleaned, cooked and chopped turnip greens
1 1/2 cup diced tomatoes
1 cup chopped onions
1/2 tbs chopped garlic
3 cups chicken stock
3 oz. margarine
1 tbss ground chili de arbol

Preparation:
In a saucepan saute onions, garlic and chili de arbol with margarine until onions are translucent. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock, bring to a boil, boil for 5 minutes then lower flame and simmer for 15 minutes. Add salt to taste.