• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Vegetables / Leafy Vegetables / Greens / Turnip Greens

Turnip Greens

This page first published: Jan 26, 2004 · Updated: Jun 4, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Turnip Greens are the above ground leaves of Turnip. The leaves are smaller and more tender than Collard.

If you are growing your own, wait till they are about 3 inches tall (7.5 cm.) When harvesting, the bottom leaves tend to be bitter; leave those behind.

Among the best varieties of Turnips for greens are All Top, Seven Top, Shogoin, and Topper.

Choose crisp greens with deep colour that have no yellowing or bug holes.

Cooking Tips

A plastic grocery bag full will feed 4 people.

Wash very well to get sand and dirt off, remove and discard stems. Remove the tough rib in each leaf, unless you plan on a very long cooking time, in which case don’t bother.

Young leaves are mild enough to eat steamed. Otherwise, the greens have a very sharp, strong taste and need low and slow cooking with other ingredients. Simmer for about two hours.

Avoid cooking in aluminum or cast iron.

Nutrition

People with goiter or thyroid issues may wish to consult their doctors before eating Turnip Greens, as the leaves contain goitrogens (which would be fine for anyone else). Turnip Greens can also interfere with the body’s absorption of calcium, if taken at the same meal as a food with calcium.

Storage Hints

If you purchased a whole turnip, root and all, remove the leaves before refrigerating. Store the root for separate usage; store the greens unwashed in the fridge in a plastic bag for up to 3 or 4 days.

History Notes

Brought to North America by Europeans. In the American South, white people would eat the roots and give the leaves to the slaves.

Tagged With: Greens, Turnips

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.’ — Julia Child, commenting on nouvelle cuisine. (15 August 1912 – 12 August 2004)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links