How do you cook turnip greens so they are not bitter?

You can drop the bitter greens into a pot of boiling water just until they wilt, drain them, and start the cooking over to reduce the bitterness , and most eat them with a splash of vinegar, which further reduces the bitter part of the taste.

What to do with turnip harvest?

Turnips are a unique vegetable in which both parts, the root and the leafy greens on the top, can be eaten. Some turnips are grown primarily for their turnip greens, while others are grown to harvest the root. Turnips are commonly used in soups or stews and the turnip greens can be used in salads or cooked.

What makes turnips taste better?

A variety of herbs and spices can be added to the mashed turnips . Try a tablespoon of finely chopped sage or rosemary, a clove or two of roasted or sautéed garlic, or a pinch of paprika or ground ginger. If your turnips came with the greens, don't throw them away.

Why add baking soda to turnip greens?

That's how to tell if the greens are clean and won't taste gritty when cooked. Add baking soda. Adding a pinch to the water once you begin the cooking process helps to keep the color of the greens more vibrant .

Does baking soda take bitterness out of turnip greens?

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness .

Do you soak turnip greens before cooking?

It's best to soak and rinse the leaves four to five times . Wash greens thoroughly, rinse under cold, running water, scrubbing them gently with your fingers and drain well. The result is perfectly clean greens. You can chop the greens before or after you cook them if they are large.

How many times can you harvest turnip greens?

Cut off the leaves close to the ground when they are at least 15cm long. Take care not to harm the root, as it can sprout leaves again, giving you a second harvest of turnip greens. After two harvests, pull the whole plant out of the soil. If the turnip root is not too woody, keep it and use it in the kitchen.

Should you refrigerate turnips?

Storage and food safety Turnips can be stored two weeks in refrigerator or 8 to 10 months in freezer. To prevent cross-contamination, keep turnips away from raw meat and meat juices.

How do you get the bitterness out of cooked turnip greens?

Salt is one of my favorite ways to cut the bitterness in turnip greens . I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes.

Do you use the stems of turnip greens?

Oh, cook the stems too . They'll. soften up and taste great. You paid for them!

How do you remove the bitterness from turnips?

The humble vegetable is worthy of a second look. Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

Why are my turnip greens bitter?

Bitter greens are leafy greens or vegetables that have an intense bitter flavor profile. They include kale, mustard greens, collards, turnip greens, broccoli rabe, radicchio, chicory, and endive. The bitterness comes from chemical compounds called glucosinolates that can be found in the Brassica family .

How to counteract bitterness?

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour . For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

Three Tasty Ways to Cook Turnip Greens -- Harvest to Table (2024)

Turnip greens can be steamed, sautéed, boiled, andprepared much like spinach.

The tenderest of turnip greens are those harvested before the swollen root we call a turnip ever develops. Young greens will have the least bite.

Grow turnip greens for harvest in the cool time of the year, in early spring and autumn.

Also of interest:
How to Grow Turnips
How to Harvest and Store Turnips

Three Tasty Ways to Cook Turnip Greens -- Harvest to Table (2)

How to choose turnip greens

Select fresh turnip greens that are plump and crisp and have a rich green color.
Avoid greens that are yellow, thick or fibrous, pitted or flabby.

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How to store turnips greens

Refrigerate turnip greens in a tightly sealed plastic bag for up to 5 days.
Store them unwashed until you are ready to use them.
Turnip greens can be frozen like spinach.

Three Tasty Ways to Cook Turnip Greens -- Harvest to Table (3)

How to prep turnip greens

Wash greens just before using them in a large bowl of lukewarm water in order to dislodge sand and dirt. Then cut off or strip out and discard the stems.
Remove the stems by folding the leaves in half and ripping out the stems.
Don’t dry the greens before cooking. The residual water will help them wilt as they cook.

Three Tasty Ways to Cook Turnip Greens -- Harvest to Table (4)

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How to serve turnip greens raw

Use young, tender turnip leaves in a salad alone or mixed with other greens. They dress well with a little olive oil and vinegar.

Turnip greens cooking suggestions

The best turnip greens for cooking are going to be 12 inches (30cm) long or shorter and come from turnips that are 2 to 3 inches (5-7.5 cm) in diameter.
Turnips greens can be prepared much like spinach. They look a bit like mustard greens but with a purplish tint.
Turnip greens are not as biting as mustard greens; they have a mellower turnip flavor. (However, turnips, turnip greens, and mustard all come from the same peppery-tasting mustard family.)
Steam or wilt turnips greens in just the water that clings to them after washing.
Sauté them in olive oil and a dash of chopped garlic and serve them as a tangy side dish.
Turnip greens are mostly water so they will shrink when they are cooked. Two large bunches will serve as a side dish for four people.
Stew turnip greens for a least 1 hour in just enough liquid to cover them. Flavor the liquid with salt pork, cooking oil, butter, or margarine. Serve the resulting broth—which is called “pot likker”—with the greens over cornbread.
Turnips greens can be cooked with a little bacon fat. After cooking, sprinkle them with bacon bits and enjoy a real Southern meal.

How to steam turnip greens

Wash the turnips greens and arrange them so that all the stems are going in the same direction.
Place a steam basket in a pot with an inch or two of water; the basket should not touch the water.
Bring the water to a boil and set the greens in the basket.
Steam the turnips greens for 2 to 4 minutes.
Arrange the greens on a serving dish, spoon melted butter over the greens, and serve with lemon wedges.

Three Tasty Ways to Cook Turnip Greens -- Harvest to Table (11)

How to boil turnip greens

Remove stems that are thicker than ¼ inch and wash well.
Coarsely chop the stems and leaves.
Bring a large pot of lightly salted water to a boil.
Cook until the stems are tender and easily pierced with the tip of a sharp knife about 5 to 15 minutes
Drain and serve immediately or plunge into ice water and drain to reheat later.
Serve hot with butter, olive oil, or vinegar and a spritz of lemon.

How to sauté turnip greens

Remove stems that are thicker than ¼ inch and wash well.
Coarsely chop the stems and leaves.
Heat a skillet or wok over high heat.
Add a few tablespoons of olive or peanut oil.
Add the greens and a bit of minced garlic and cook over high heat stirring constantly until the greens wilt, about 3 to 6 minutes depending on the heat.
Season with salt and pepper and add lemon juice or vinegar to taste.
Serve hot.

Turnip greens flavor partners

Turnip greens have an affinity for aged grating cheese, bacon, corn, cornbread, curry, garlic, ham, hot sauce, lemon, onion, salt pork, smoked turkey, and vinegar.
Season turnips greens with salt, pepper, onion, garlic, basil, dill, mace nutmeg, allspice, mustard, parsley, sage, rosemary, or thyme.
Avoid cooking greens in aluminum or iron pots as they will turn black in contact with these metals.

Turnip greens nutrition

Turnip greens are an excellent source of vitamins A, B, and C, potassium, and magnesium.

Three Tasty Ways to Cook Turnip Greens -- Harvest to Table (12)

Get to know turnip greens

The best turnip greens for cooking are going to be 12 inches (30cm) long or shorter and come from turnips that are 2 to 3 inches (5-7.5 cm) in diameter.
Turnips (and their attached greens) got their start in Northern Europe more than 4,000 years ago. The cultivated turnip made its way to China and Japan from Europe and has been a staple in those countries and in India for almost 1,500 years.
The first turnip planted in the Americas was planted in Virginia in about 1609. Turnip greens that were discarded from plantation house kitchens became a common meal (cooked with pork parts) for enslaved American blacks. The turnip green became a staple of “soul” food and has enjoyed a culinary comeback with the rise of interest in regional cuisine.

The botanical name for the turnip is Brassica rapa var. rapa.

Turnip articles on Harvest to Table:

How to Plant and Grow Turnips

Turnip Seed Starting Tips

How to Harvest and Store Turnips

Eight Ways to Cook and Serve Turnips

Three Ways to Cook Turnip Greens

Turnip, Rutabaga, and Kohlrabi Growing Problems Troubleshooting

Articles of interest:

How to Start an Herb Garden

Best Herbs for Container Growing

Herbs for Cool Season Growing

Growing Herbs for Cooking

Garden Planning Books at Amazon:

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