Ingredients

• 2 tablespoons canola oil, divided
• 1-1/2 pounds beef stew meat
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 cups reduced-sodium beef broth
• 3 medium carrots
• 2 medium turnips
• 2 medium parsnips
• 1 small rutabaga
• 2 tablespoons cornstarch
• 1/4 cup cold water

Ingredients

• 2 pounds chopped, peeled turnips
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder, optional

What Are Turnip Greens?

Turnips are a root vegetable, which means that the turnip bulbs grow underground. Above the ground are the tall stems and leaves—the turnip greens.

The leaves have a strong, earthy and peppery flavor. They’re delicious cooked on their own or added to other dishes!

How to Prep Turnip Greens

To remove all traces of dirt and grit, submerge turnip greens in cold water and swish them around. Drain and repeat one or two more times until the leaves are clean. (Wait to wash the greens until you’re ready to use them.)

Remove the tough stem by running a sharp knife down the leaf on either side of the stem to cut it out. Then, cut the leaves into pieces as called for in your recipe.

What to Do with Turnip Greens

When purchasing turnip greens, either loose or still attached to the bulbs, look for greens that appear healthy and vibrant green with no yellowing. The greens can be prepared in a number of ways including sauteing, boiling and steaming. (Very similar to preparing other hearty greens like kale, spinach and Swiss chard.) Cooked turnip greens can be served on their own as a side dish or be folded into omelets, sandwiches or casseroles. The leaves can also be added to soups and stews.

Turnip greens are also enjoyed raw in salads, but the leaves can have a very strong, bitter flavor. Cooking the leaves mellows the bitterness, as does the addition of other ingredients like a little sugar, hot pepper flakes and bacon.

How to Steam Turnip Greens

Turnip greens can be quickly cooked by steaming. Bring water to a boil in a large pot with a steamer basket placed over the top. (It shouldn’t touch the water.) Add the greens to the steamer basket and place a lid over the top. Steam the greens for several minutes until they’re wilted and tender, then serve.

How to Saute Turnip Greens

Sauteing turnip greens allows you to infuse flavor into the leaves with fat and aromatics. Heat a few tablespoons of olive oil, bacon grease or an oil/butter blend over medium heat until hot. If you like, saute some chopped onions or garlic in the pan first; then add in chopped turnip greens. Use tongs to stir and toss the leaves until they’re coated in oil. Saute the greens, stirring occasionally, until they’re reduced in volume, dark in color and tender, about 8-10 minutes.

How to Boil Turnip Greens

Slowly cook down the turnip greens by boiling them in water or for more flavor in stock. As with sauteing, ingredients like salt pork or onions can be cooked first before the liquid and chopped turnip greens are added. This method creates greens that are flavorful and very soft. They’re ready in as little as 15 minutes but are often boiled longer, as in our recipe below.

How to Make Country Turnip Greens

This savory turnip greens recipe is a family favorite shared by Sandra Pichon of Memphis, Tennessee. It makes 10 servings and is ready in an hour.

Ingredients

• 3/4 pound lean salt pork or bacon, diced
• 4-1/2 pounds fresh turnip greens, trimmed
• 1-1/2 cups water
• 1 large onion, chopped
• 1 teaspoon sugar
• 1/4-1/2 teaspoon black pepper

Directions

Step 1: Cook the salt pork

Place the diced salt pork or bacon into a large Dutch oven over medium-high heat. Cook and stir the salt pork until it’s lightly browned and the fat has rendered. Pour off all but 2 tablespoons of the drippings.

Step 2: Add the rest of the ingredients

Add the turnip greens to the pot. (The leaves can be torn or sliced to make them fit.) Add in the water, chopped onions, sugar and pepper. Increase the heat and bring everything to a boil.

Step 3: Simmer

Reduce the heat and cover the Dutch oven. Simmer the greens for about 45 minutes, until they’re very tender. Use a slotted spoon to serve the greens while they’re warm.

Turnip Greens FAQs

When are turnip greens available?

The greens are easiest to find in spring and fall. In spring, smaller and more tender turnip leaves are harvested when they first begin growing. They’re especially abundant, however, in the fall when the plants are mature with large leaves, and turnips are ready to harvest.

Try turnips and turnip greens together in this recipe.

How do you store turnip greens?

Turnip greens will stay fresh for up to five days when stored unwashed in a plastic bag in the fridge. The greens can wilt quickly, so store them this way as soon as you get them home.

Are turnip greens good for you?

Turnips are members of the healthy brassica family of veggies which includes broccoli, Brussels sprouts and kale. Turnip greens are very nutritious: One cup contains more than the daily recommended dose of vitamin K, as well as lots of vitamins C and A. The greens also contain calcium and fiber.

What can I serve with turnip greens?

Turnip greens cooked with salt pork or bacon can be served as a light main dish, with sides of hot, buttered cornbread or biscuits. Spinach greens are especially nice when served as a side dish; their flavor pairs well with pork chops, pulled pork sandwiches or glazed ham. Serve turnip greens with other roasts, too, and alongside other soul food sides like mac and cheese, mashed potatoes and grits.

The post What Are Turnip Greens and How Do You Cook Them? appeared first on Taste Recipes.

Ingredients

• 1 bunch fresh turnip greens (about 10 ounces)
• 5 ounces fresh baby spinach (about 8 cups)
• 1 medium cucumber, halved and thinly sliced
• 1 cup cherry tomatoes, halved
• 3/4 cup dried cranberries
• 1/2 medium red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/3 cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Ingredients

• 2 naan flatbreads or whole pita breads
• 1 package (5.2 ounces) garlic-herb spreadable cheese
• 1/2 pound peeled and deveined cooked shrimp (31-40 per pound)
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/4 cup fresh basil leaves
• Lemon wedges and cracked pepper, optional

Ingredients

• 3 cups all-purpose flour
• 1-1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 1 cup shortening
• 8 to 10 tablespoons ice water
• FILLING:
• 1 pound beef top round steak, cut into 1/2-inch pieces
• 1-1/2 cups finely chopped onion
• 1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
• 1-1/2 cups chopped peeled turnips (1/2-inch cubes)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 1/2 cup evaporated milk, optional
• Ketchup

Ingredients

• 3 medium russet potatoes, peeled
• 2 large carrots
• 2 medium turnips, peeled
• 1 large onion, halved
• 1 medium fennel bulb, fronds reserved
• 1/2 cup all-purpose flour
• 1 cup heavy whipping cream
• 1 tablespoon minced fresh thyme, plus more for topping
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, plus more for topping
• 1 cup shredded Asiago cheese, divided

Ingredients

• 4 bacon strips
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 medium leeks (white portion only), chopped
• 2 cups frozen shredded hash brown potatoes
• 1 cup cubed peeled sweet potato
• 2 medium parsnips, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 small turnips, peeled and chopped
• 3 cans (14-1/2 ounces each) chicken broth
• 2 tablespoons minced fresh parsley
• 2 teaspoons herbes de Provence
• 1 garlic clove, minced
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground coriander
• 1 cup sour cream
• 1 cup shredded Swiss cheese

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 cup white wine or reduced-sodium chicken broth
• 3 pounds turnips, peeled and cut into 1-inch cubes
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 medium potato, peeled and cubed
• 1 cup half-and-half cream
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon olive oil
• 3 cups fresh baby spinach

Ingredients

• 2-3/4 pounds turnips, peeled and cut into 1/2-inch cubes
• 1 bunch fresh turnip greens (about 12 ounces), chopped
• 8 ounces cubed fully cooked country ham or 2 smoked ham hocks (about 1-1/2 pounds)
• 1 medium onion, chopped
• 3 tablespoons sugar
• 1-1/2 teaspoons coarsely ground pepper
• 1-1/4 teaspoons salt
• 2 cartons (32 ounces each) chicken broth

Ingredients

• 2 pounds meaty beef soup bones (beef shanks or short ribs)
• 8 cups water
• 6 whole peppercorns
• 1-1/2 teaspoons salt
• 1 cup chopped carrots
• 1 cup chopped turnips
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup medium pearl barley

Ingredients

• 1/4 cup chopped sweet red pepper
• 1/4 cup thinly sliced green onions
• 1/4 cup mayonnaise
• 1 tablespoon vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups shredded peeled turnips

Ingredients

• 3 cups diced peeled turnips
• 2 cups water
• 1 teaspoon sugar
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoons salt, optional
• 1-1/2 cups milk
• 1/4 cup crushed cornflakes
• 2 tablespoons shredded cheddar cheese or grated Parmesan cheese, optional
• Chopped fresh parsley, optional

Ingredients

• 3/4 pound lean salt pork or bacon, diced
• 4-1/2 pounds fresh turnip greens, trimmed
• 1-1/2 cups water
• 1 large onion, chopped
• 1 teaspoon sugar
• 1/4 to 1/2 teaspoon pepper

Ingredients

• 6 medium potatoes, peeled and cubed
• 5 medium carrots, sliced
• 1 medium turnip, peeled and cubed
• 1 large onion, cut into thin wedges
• Cooking spray
• 6 slices (4 to 6 ounces each) fully cooked ham, halved
• 1/4 cup thawed orange juice concentrate
• 2 tablespoons brown sugar
• 1 teaspoon prepared horseradish
• 1 teaspoon grated orange zest
• Coarsely ground pepper

Ingredients

• 2 pounds carrots, peeled and sliced
• 2 medium turnips, peeled and diced
• 1/2 cup butter, cubed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Minced fresh parsley, optional

Ingredients

• 3 cups cubed peeled turnips
• 1 tablespoon butter
• 1 egg
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons brown sugar
• 1/4 teaspoon salt
• Dash pepper
• Dash ground nutmeg
• TOPPING:
• 2 tablespoons dry bread crumbs
• 2 teaspoons butter, melted

Ingredients

• 3 medium turnips, peeled and cubed
• 4 tablespoons butter, divided
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 1/2 cup dry bread crumbs

Ingredients

• 1 lamb shank (about 1 pound)
• 2 teaspoons canola oil
• 4 cups water
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2 whole cloves
• 1 medium onion, halved
• 1 medium carrot, halved
• 1 celery rib, halved
• 1 bay leaf
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon whole peppercorns
• SOUP:
• 1/3 cup medium pearl barley
• 1-1/2 cups julienned peeled turnips (1-inch pieces)
• 1 cup coarsely chopped carrots
• 1 medium leek (white portion only), thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Ingredients

• 4 medium turnips (about 1 pound), peeled and cut into 1-1/4-in. pieces
• 1 large potato (about 3/4 pound), peeled and cut into 1-1/4-in. pieces
• 2 tablespoons reduced-fat cream cheese
• 1 tablespoon butter
• 1 tablespoon minced fresh parsley
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground chipotle pepper

Ingredients

• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 2 chai black tea bags
• 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
• 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
• 4 medium carrots, cut into 1/2-inch pieces
• 2 medium parsnips, peeled and cut into 1/2-inch pieces
• 1 large onion, cut into 1-inch wedges
• 2 celery ribs, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 boneless beef chuck roast (about 3 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium lemon, thinly sliced
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Ingredients

• 2 pounds peeled turnips, cut into 1/2-inch cubes
• 12 ounces fresh turnip greens
• 8 ounces fully cooked country ham or 2 smoked ham hocks
• 1 medium onion, chopped
• 3 tablespoons sugar
• 1-1/2 teaspoons coarsely ground pepper
• 3/4 teaspoon salt
• 2 cartons (32 ounces each) chicken broth