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

Fresh Jalapeño

Fresh jalapeños are medium-sized chili peppers known for their vibrant green color and mild to moderate heat. They offer a delightful balance of spice and vegetal freshness.

Sourdough Bread

A rustic, tangy loaf with a chewy crust and airy interior, sourdough bread is a beloved staple in kitchens around the world. Its unique flavor comes from a natural fermentation process, creating a delightful complexity.

Recipes to try

Spinach, Mushroom, and Feta Stuffed Crepes

Golden crepes envelop a savory blend of earthy mushrooms, tender spinach, and tangy feta for a satisfying vegetarian treat.

Mushroom, Onion, and Gruyère Tart

Golden, flaky pastry cradles a rich, earthy filling of sautéed mushrooms and onions, crowned with melty Gruyère.