Fresh Turnips and Greens

Sides | Budget-minded, Holiday | Vegetables

SERVES 8 - START TO FINISH: about 40 minutes
Recipe Scoop Fresh Turnips and Greens

Cooking Notes

Look for bunches with small turnips. Larger turnips are bitter and woody. The greens should be deep green and have few spots.

Fresh Turnips and Greens

2 large bunches (about 4 pounds) fresh turnips and greens*
2 tablespoons vegetable oil
1 tablespoons sugar
1 teaspoon salt, or more to taste
1/2 teaspoon ground black pepper
Balsamic vinegar, for serving, optional

Cut turnips from greens and scrub well under cool running water. Set aside. Cut tough ends from bottom of greens. Fill a large bowl (or your sink) with cool water and wash the greens thoroughly by dipping and swirling in the water. Drain water and repeat twice.

Coarsely chop turnips and greens and place in a 4 1/2-quart Dutch oven or soup pot. Fill pot with enough water to cover greens.

Add oil, sugar, salt and pepper. Place over high heat and bring to a boil. Reduce heat slightly, still maintaining a steady boil, and cook about 25 minutes, or until turnip pieces and greens are very soft. Drain and serve, with vinegar if desired.

Fresh Turnips and Greens

Approximate Values Per Serving: 84 calories (37% from fat), 4 g fat (.5 g saturated), 0 mg cholesterol, 5.5 g protein, 9 g carbohydrates, 5.5 g dietary fiber, 331.5 mg sodium

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