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Turnips greens are so badly underrated (lemmy.today)
submitted 2 months ago by YiddishMcSquidish@lemmy.today to c/cooking@lemmy.world
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Local place had a sale of 3 bunches for a buck. I could only fit one cut up bunch in my small pot but have been using the leftover broth to cook the next bunch. I just did the last bunch and it was so incredibly good!

I've done mustard, collard, shit all sorts of greens before but this was my first time with turnip. They are so incredibly good! Even if they are lacking some of the horseradish panache of their roots.

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[–] southsamurai@sh.itjust.works 9 points 2 months ago (1 children)

Man, I feel the same about most greens tbh. But I definitely agree that turnip greens don't get the love they deserve compared to kale and collards for damn sure. Even chard gets more love

Mustard greens are in the same boat though, usually.

The great thing about turnip greens in particular is that they're a twofer with the root. As a crop, even in small gardens, it's a no brainer. You get so much out of the same square footage.

They cook up easier than collards, have more depth and earthiness than kale, and have a mild sweetness that mustard can't quite match. Vastly underrated.

Have to treat them gentle, and it's easy to overpower them with too much of the usual pork additions. When you do, they're a delightful meal but themselves

[–] YiddishMcSquidish@lemmy.today 1 points 2 months ago

Definitely! Ham hocks would've been a huge mistake. I fried up some bacon & onions for the base. Chicken bouillon made up the majority of the liquid, and tons of old veggies rounded it out.

But the greens were added late, and I think that made the difference.

[–] Reverendender@sh.itjust.works 5 points 2 months ago (1 children)

How long are you boiling them, and are you sautéing them afterward?

[–] YiddishMcSquidish@lemmy.today 7 points 2 months ago

Very short boil as they are more delicate than most greens (ask me how I found out this fun fact). And no sautee, just bring it to a boil for a few minutes and then let the thermal mass keep it cooking for about another thirty minutes.

[–] kindenough@kbin.earth 4 points 2 months ago

Hear hear!

It is harder to get nowadays, we call it knolraap or meiraap in the Netherlands. The greens are rarely eaten because supermarkets don't sell it whole, it is mostly processed into strips or whole with the greens cut off. Also it is mostly cultivated here as cow feed.

Very good eats, luckely we have farm stores in our neighbourhood and it is available all year round. I like it stir fried with rice noodles.

[–] FauxPseudo@lemmy.world 3 points 2 months ago (1 children)

There is a smoked pork and been soup I used to make. It was obviously an Italian recipe but with a few quick substitutions it was a Southern dish. The finishing touch is rolling up some kale, collards of turnip greens and slicing thin. The. Putting them in the soup for the last 10 minutes to cook but not soften them up. Excellent.

[–] YiddishMcSquidish@lemmy.today 1 points 2 months ago

Real talk, poured in a few tablespoons of pasta sauce and between the thyme and sugar comment made it so fucking tasty!

[–] Delta_V@lemmy.world 3 points 2 months ago

Radish greens are similar.

[–] Treczoks@lemmy.world 3 points 2 months ago

We can get them at the local farm shop when they are in season, and they are a perfect drop-in replacement for kale.