Look for turnip greens that are brightly colored and not too soft or wilted.
Turnip greens are a nutritious year-round treat, especially October through February, which is peak growing season for turnips. Similar to spinach, turnip greens can be steamed, sauteed or stir-fried, though this classic Southern recipe calls for boiling --- with bacon or salt pork adding a salty, savory kick. If you don't eat meat, follow the prep and boiling instructions and then use some margarine to flavor when the greens are finished cooking. Add this to my Recipe Box.
Instructions
1. Purchase a large bundle or two of turnip greens at the market. Store them in the vegetable crisper until you're ready to use them --- a few days at the most to ensure quality.
2. When you are ready to prepare the greens, wash them thoroughly in a sink full of cold water --- it loosens grit better than simply rinsing --- and shake off the water. Place them on a cutting board, and gather the greens into a small bundle with one hand. Hold the greens and cut them widthwise in several places to make smaller pieces. Remove any tough stems. Put the pieces in a stockpot.
3. Add enough water to the stockpot to just barely cover the greens. They will shrink down, so you don't need a lot of water. Sprinkle salt into the water if you aren't adding bacon or salt pork; if you are adding meat, don't add salt.
4. Boil the greens until they are tender enough to cut with the side of a fork. Remove the greens from the water with a strainer or a slotted spoon and transfer them into a large skillet. Save some of the water the greens were cooked in.
While you are boiling the greens, cook a few slices of bacon in a separate skillet until crispy. Blot the excess grease off the bacon with paper towels and chop up the slices.
5. Place the bacon in the large skillet with the greens. If you are using salt pork cut it into small pieces and add it to skillet with the greens. Add a little of the leftover water from the stockpot to the skillet, enough to keep the greens from scorching or sticking to the bottom of the pan. Cook on a moderately low temperature until the salt pork is fully cooked, or until the greens with bacon are fully hot and tender.
6. Drain off most of the hot liquid. Leave just a little to help keep the greens hot in the serving bowl.
Tags: salt pork, bacon salt, bacon salt pork, greens from, into small, keep greens