You just want the tender leaves. Allow about ½ pound per person. Cook them in a skillet with extra virgin olive oil for warm, wilted greens; chop them in a fresh salad; or roast them for a crispy, chip-like consistency. Chard stems can be chopped small and sauteed, providing a great … Process Your Greens. Bring a large pot of lightly salted water to a boil. How do you clean and cook turnip greens? Sauteed with garlic, into omelettes, added into a veggie lasagna, or stir fried. You can remove the stems by folding the leaves in half and ripping out the stems. In Italian cuisine a kind of Turnip greens, callled Cime di rapa (turnip Points) , is widely used from Tuscany (Rapini) to Neaples (Friarielli) to Apulia , where they enter in the recipe of the quite popular, Orecchiette alle cime di rapa. Cut the stems off at the base of each leaf using a sharp knife. How to Cook Turnip Greens. I’d recommend finely chopping the greens and only using raw greens that came from baby turnips or the smoother leaved turnip varieties. The most common ways that I cook turnip greens is to either add them to a soup or saute them with onions in bacon fat. 5. Of course, in other to cook a batch of beet greens, you have to find them first. Turnip greens are more bitter than other greens so you will need to cook them a little longer -- at least 10 minutes using a saute method and at least 30 minutes on simmer. Chop them into small pieces, about 1/2 inch to 1 inch long. Chard. Make your broth with your choice of smoked meat. Then cut off and discard the stems. How to eat and cook turnip greens. Once they have been removed, it is time to cook your greens. Turnips are part of the brassica family, also known as “cruciferous” vegetables, because when they get bigger, their stems sometimes split in the shape of a cross. The leafy parts that we eat are called “collard greens.” They’re closely related to cabbage, kale, and mustard greens and are prepared in similar ways. Detox Juice 2: Extract juices of chopped spinach, rainbow chard, kale, romaine lettuce, turnip greens, red apples, carrots, pear, and ginger. How to cook collard greens. Mustard Greens Serving Suggestions If you like eating collard stems but you like them to be softer than they can get in the time it takes to cook the leaves, you can cook them separately or at least as a separate step. A lot of people find 100% pure turnip greens to be a little on the 'bitter' side. Tear apart the leaves. Sauté turnip greens and add some garlic, lemon, olive oil, salt and pepper to bring out their taste. Adding the roots the last 20-30 minutes of cooking helps to 'sweeten' the greens. Add 2 pounds damp chopped greens and cook until beginning to wilt. Celery tops can be tossed into salsas (great for people with an aversion to cilantro). Add the turnip greens at the end to wilt them in the pan, along with pieces of bacon or ham for extra flavor. The smaller you cut them, the less time they will take to cook. Coarsely chop the stems and leaves. You can also eat the greens of radishes like you would turnip! Similarly, beet greens are also richer in antioxidants, fiber, calcium, and iron than the sweet bulb we’re used to eating. Plus, beet greens and stems get tender faster than kale. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Preparing a pot of old-fashioned Southern Turnip Greens only requires a few ingredients – One 16-ounce package of Clifty Farm pork jowls for seasoning, ¼-cup of apple cider vinegar, sugar, salt, pepper, and four large bunches of fresh turnip greens. But turnip greens and mustard greens are so good together. After you have processed your turnips, it is now time to process your greens. Basic Method: Cook onions in oil in Dutch oven until softened. Don’t dry the greens before cooking. Remove the stems. Rinse the turnip greens under cold, running water, scrubbing them gently with your fingers. You will think that you have enough greens to feed an army when you start, but greens yield about half their weight and also cook down to a … How to Boil Turnip Greens. First things first: Kale and collard stems are tough, chewy, and fibrous. This "Top 10" status for turnip greens has been confirmed in a recent study on the beta-carotene and lutein content in the leaves of this cruciferous vegetable. For New Year’s Day, I cook collards or turnip greens. While the broth is … How to Cook Turnips. - Yes. Kale is milder than all the other greens and is often eaten raw in salads. How to Cook Turnip Greens. Pull the green leafy part off the tough stems and tear into pieces with your hands. The Turnip Family Tree. A staple side dish in Southern cuisine, collard greens are notable for their heartiness. You can replace kale with turnip greens in this Sautéed Kale Recipe. I always cook collards straight up y'all. Read here for tips on how and when to pick turnip greens. You can cook turnip greens the way you would any green. Part 1 Preparing the Turnip Greens. If you or members of your family are vegetarian, omit the bacon and saute the onions in 2 tablespoons of olive oil or butter. Taste and adjust seasonings. Due to their rich carotenoid content, turnip greens rank as our 8th best source of vitamin A at WHFoods. There is no doubt that chard is known for its huge, leafy greens, but we shouldn’t forget about their beautiful stems. Wash the greens. Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. The residual water will help them wilt as they cook. To take advantage of turnip greens nutrition in recipes, try preparing and enjoying them the same way you would other leafy greens – like kale or spinach. Cook until the stems are tender and easily pierced with the tip of a sharp knife about 5 to 15 minutes; I will put greens in a large stockpot. Keep in mind, greens are just like spinach. Add 2 cups braising liquid, cover, and cook over medium-low heat until tender, 25 to 35 minutes for kale and turnip and mustard greens and 35 to 45 minutes for collards. Greens will cook down to ¼ to ⅛ their original volume. You’ll have to remove any stems from the turnip greens. How to use: Beet and turnip greens sweeten with cooking, so try sautéing them. Wash, peel, and cut a turnip into 1/4-inch cubes and cook it right along with the greens. Cruciferous vegetables include turnips, rutabagas, broccoli, cauliflower, romanesco, kohlrabi, kale, collard greens, mustard greens and every variety of cabbage. The diced turnip root adds color, flavor, and texture to the greens. “Greens” is a general term encompassing collard greens, turnip greens, mustard greens, and kale. Collards are vegetables that have large green leaves and tough stems, which are removed before eating. If you like kale chips, try making broccoli leaf-chips. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours. - [Eddie] I mean, do you mix them with collard greens- - No, I don't mix them with collards. To use the leaves, we recommend treating them like you would spinach, kale, or your favorite leafy green. Roughly chop the leaves and they are ready for anything! Collard greens have a slightly bitter flavor, while mustard and turnip greens have a slightly spicy, peppery one. Feed bite size pieces of broccoli, turnip greens, carrots, red cabbage, red apples, pear, and red bell pepper into the juicer chute and extract the juice. Remove stems that are thicker than ¼ inch and wash well. Add the turnip greens, sugar, salt and pepper; bring to a boil. For sauteed turnips: Chop up your turnips into 1″ cubes and cook them in a pan with olive oil, salt and pepper. There are many health benefits of turnip greens. Discard the stems. Drink it … You really can’t go wrong with either of these methods! The bulbous roots of turnip plants are often eaten as a vegetable, but the greens provide a zesty cooked side dish too. And my stepdaughter, Michelle, just adores, when I cook turnip greens and make cornmeal dumplings and drop down in that wonderful, wonderful broth. 7. While we enjoy the occasional raw collard or kale salad, you should never eat the stems raw.To be honest, you … And don't let anybody see you do it. The broth is the key to making tender, flavorful collards. Find Beet Greens at Farmer's Markets. Don’t forget about the tops, too.