Turnip greens are an extremely nutrient packed vegetable. However, many folks are lost on what to do with them. They may be prepared the same as you would prepare mustard greens, kale, collards, or chard. The less you alter them, the more nutrients you retain.
For the healthiest preparation, try simply steaming your greens. You will want to cut the thick center veins out of them first. Then chop them into about inch sized pieces. Steam them for about 5 minutes or until desired tenderness. Serve either plain or toss them with some salt, pepper, olive oil and/or lemon juice, and some minced garlic. They will make a healthy, tasty side dish.
Alternatively, you may want to consider cooking the turnip greens with tomatoes. Chop the turnip greens into 1 inch pieces. In a stockpot, wilt the in a tablespoon of olive oil over medium heat. Stir frequently to keep them from sticking. Add approximately 2 chopped tomatoes to the pan and continue to cook for 10 to 15 minutes or until the liquid starts to cook off. Season with salt, pepper and even basil or oregano. Serve hot.
Finally, the least healthy but most classic presentation is to cook your greens with bacon or salt pork. Wash and chop the greens. In a heavy bottomed pot, get diced bacon sizzling. Add the greens and one chopped onion. Saute quickly and add about a cup of water (or veggie stock). If the greens are still to bitter, toss in a tablespoon of sugar or honey. Season with a pinch of salt, some black pepper, and even hot pepper flakes.
Cook the greens until the water has cooked off, about 30 to 45 minutes. If the greens aren’t tender enough for you, add more water and continue to cook.