Fresh Turnip Greens, Bunch

Greens are a hit or a miss, may be the quality that comes in and also I think it's the amount of water that gets misted on them in store is just too much. I buy 2 different greens weekly for a pet (bearded dragon's salad) and we share of course for a side dish at dinner. Too wet greens makes them soggy and not fresh. Basically you never know what you're going to get.

Sometimes the turnips are “tired” looking, wilted. The roots are just lopped off . There are no armload “mess of greens” like in the past. These greens require washing. Those pre washed bags of chopped greens are available, but sometimes they have large tough stems. I usually buy 2 bunches. Plus mustard greens too. The “ bunches” are small enough I can wash 3 or 4 at once in my kitchen sink. I change out the washing water to ensure there is no grit in my greens. I add mustard greens because it gives a good flavor. I slice the greens into thin shreds to cook in a Dutch oven. I sauté chopped onion first, at times after rendering bacon fat first or cooking oil of choice. Sometimes I add chopped peppers either colored bell peppers or jalapeños. Garlic is a good addition. You have to “feed” the greens islowly into your pot and keep adding more as the first greens wilt. Repeat until all greens fit into the pot. There should be plenty of liquid from water clinging to the washed greens. Just keep stirring greens into your pot with a long handled metal spoon. I keep on until you have all greens are in your pot. Add water or broth to ensure you have enough “ pot licker” to have with corn bread when cooked. Simmer %26 cover with a lid until cooked to desired doneness. Stir occasionally and monitor liquid level. I ‘ve added red pepper flakes, garlic powder, onion powder, bullion cubes, worcestershire sauce or smoked paprika powder, ham cubes or bacon crumbles or smokey link sausage slices. Sometimes I add a bit of pickling vinegar from jar of jalapeños. Season with salt as desired. If your family likes heat/ spicy foods use hot peppers. If not, keep it tame and serve with a bottle of hot sauce on the side. I don’t add everything listed. This is more a general guide to pick and choose from what you have available at the time. I miss seeing pick up beds heaped full of turnips freshly picked and bundled for sale pulled over on road side. There were greens that had the round roots to cook or just the roots freshly pulled from the ground that were trimmed and discarded. Ultimate outcome is you have a healthy pot of fresh green goodness.