My kids can not eat Spinach, so I usually substitute collard or turnip greens. This tastes better with turnip greens. The frozen variety we use has tiny little cubes of turnips also.
1 # bag frozen turnip greens with turnips
1 pint Daisy brand sour cream
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Cook turnip greens according to package directions. I steam mine in boiling salted water for about 10 minutes. Drain in a colander, put paper towels or a dish towel on top of the greens, while still in the colander and then weight them down to remove as much water as possible. I use a cast iron skillet and a gallon jug of water. Let the greens cool down and then transfer them to a bowl and add the sour cream, salt, onion powder, garlic powder and pepper. Refrigerate for an hour or overnight. We eat Green Dip with baby carrots or celery sticks and on special occasions, sweet potato chips.
I made it twice over the holidays and even the non-allergic folks ate it up. Number Two Son ate it for Christmas dinner :)
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...