I saw turnip greens at the store the other day. Normally, they just have collards there. These greens were so fresh and perky that I just had to pick up a bunch.
I’d never cooked turnip greens before. I’ve tried the canned Glory Foods Sensibly Seasoned turnip greens and I didn’t mind those. I recall writing that they were mushier than my collards turn out.
However, I guess that’s how these greens just end up. When I cooked these they became very soft and almost buttery. They really did seem to melt in the mouth. I didn’t mind them this way either, although there were parts that tasted bitter. I’m still not really sure why that was. But a splash of hot sauce and some chili vinegar helped counteract that.
I tried a different technique for cooking greens here. I braised them by boiling them for 10 minutes first, and then finishing them up in a skillet with some of the original cooking liquid added back. It seemed to work pretty well here.
Braised Turnip Greens
1 lb turnip greens, tough stems and ribs removed
1 Tbsp oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp sea salt
hot sauce and vinegar, to taste, optional
Heat a large pot of water to boil. Add the greens and cook 10 minutes. Drain, reserving cooking water.
Heat the oil in a large skillet. Add the onion and cook until tender, 6-8 minutes. Add the garlic and cook another minute. Add the turnip greens and ½ cup of the reserved cooking liquid and simmer for 30 minutes, adding more cooking liquid if they become too dry. Add the sea salt and the hot sauce and vinegar if desired. Taste and adjust seasonings. If you like you can add another ½ cup cooking liquid and continue to cook until silky and very tender.