Turnip Greens

Turnip greens are the leafy tops of turnips, often overshadowed by their root counterparts but equally deserving of attention. Originating in Europe, they have a long history of use in Southern American cuisine. These greens boast a robust, slightly peppery flavor with a hint of bitterness that mellows when cooked. Their texture is sturdy and fibrous when raw, becoming tender and silky when properly cooked. In the kitchen, turnip greens are versatile; they hold up well to long cooking times, absorbing the flavors of broths and seasonings while maintaining their vibrant color. They can add both nutritional value and depth to dishes.

Notes

When selecting turnip greens, look for vibrant green leaves with no yellowing or wilting. Smaller leaves tend to be more tender. Store them in a plastic bag in the refrigerator for up to five days. To prepare, wash thoroughly to remove any dirt or grit nestled in the leaves. Turnip greens are generally safe for most diets but are part of the brassica family, which might affect those with sensitivities to goitrogenic foods.

Uses

Steamed side dish
Braised with bacon
Collard green substitute
Soup greens
Stir-fried with garlic
Salad greens (young leaves)

Replacements

Dry Elbow Macaroni

Tiny, curved tubes of pasta that are the quintessential shape for cozy comfort dishes. Their smooth texture and perfect size make them a beloved staple in many households.

Seaweed Snacks

Crispy, savory, and delightfully briny, seaweed snacks are a nutritious and flavorful treat that brings the essence of the ocean to your taste buds.

Recipes to try

Smoky Ancho Chili Beef and Bean Skillet

Rich, smoky, and deeply satisfying, this skillet dish combines tender beef with hearty beans for a comforting meal.

Shrimp and Spinach Linguine in White Wine Sauce

Succulent shrimp and fresh spinach mingle in a creamy white wine sauce, twirled into perfectly al dente linguine.