FALL/WINTER VEGETABLE 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. When storing, place in a plastic bag in the refrigerator for up to four to five days. 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: 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 Related Links:
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