Turnip Greens

Visit our Store

FALL/WINTER VEGETABLE

Description:

Turnip greens are the purple colored leaves of the turnip root. Then have a nice mellow flavor when they are young.

This is a popular vegetable in Southern cooking as is used quite often.



__________________________________________________________

Selecting:

When selecting, choose greens that are fresh with a crisp, plump look and good color.

Avoid greens that are yellowing or have pitted leaves. Also avoid greens with thick looking stems that appear fibrous or any bunches with a strong odor, as this may be a sign of spoiling.

Storing and Handling:

When storing, place in a plastic bag in the refrigerator for up to four to five days.

Preparing Greens:

Cut off the stems and wash in a bowl of lukewarm water. Swish the leaves in the water to remove all the dirt and debris. Lift them out, leaving the dirt on the bottom of the bowl. Empty the bowl, refill again and swish the leaves as you did before. You may have to repeat the process a few times to completely remove all the dirt.


__________________________________________________________

Serving Suggestions:

Grain and Bean Dishes: serve cooked greens as a side to or combined with beans and/or grain dishes. This green combines well with black beans and rice or even winter squash.

Sauté: in a little olive oil until tender and season with some lemon juice after cooking.

Soups: cut leaves into desired size and add to soup. Because of the longer cooking time, the stems may be added to soup recipes, if desired.

Steam: place turnip greens in a steamer basket in a pan with boiling water and steam until tender. Season with a little olive oil and garlic.


__________________________________________________________

Seasonings and Foods to use with Turnip greens: bacon, corn, cornbread, garlic, ham, onion, winter squash


__________________________________________________________



Return from Turnip Greens to Fall Produce Guide