I have to admit turnips are not my favorite, I have tried them every way possible and still no luck, but the greens, those I love!!  Turnip greens, in my opinion are the better half”!  Turnip greens can add flavor and texture to many dishes, and the health benefits are greater than the actual turnip.  

Turnip greens are flying from the Farmers Market shelves these days as they are at peak season in our area.  Turnip greens are the dark leafy tops of turnips.  Even though they are often discarded, the greens of the turnip are edible and can be utilized in many ways, just like lettuce and other healthy greens.  

When choosing turnip greens, search for bright green leaves sprouting from the top.  Once you remove the turnip root to use later, rinse the greens well, dry, chop and cook basically like you would collards. The leaves have a peppery taste to them similar to arugula which makes them work well in Southern-style dishes.  Turnip green also work well in soups, they wilt nicely and will become tender when cooked for a long time.  

The health benefits of the greens far outweigh that of the root.  Some of the health benefits include; 

• Turnip greens are very low in calories; carrying just 32 calories per 100 g.

• Turnip greens are one of the excellent sources of flavonoids which have potent antioxidant and anti-cancer activities.  Zeaxanthin, an important dietary carotenoid known to prevent retinal detachment and offers protection against "age-related macular degeneration related macular degeneration disease" (ARMD) in the elderly.

• Turnip greens are one of the highest vitamin-A sources in the plant kingdom. 100 g leaves provide 11,587 IU or 386% of RDA.  Vitamin A is required for healthy skin and is essential for vision. Foods rich in vitamin A are known to offer protection against lung and oral cavity cancers.

• Turnip greens are also among the top vegetable sources for vitamin-K; 100 g provides 251 µg of this vitamin which is about 209% of the recommended intake. Vitamin K has a potential role in bone health.  Vitamin K levels in the diet help limit neuronal damage in the brain; thus, has an established role in the treatment of patients who have Alzheimer's disease.

• Turnip greens have equally high levels of Vitamin C and B-complex groups. Vitamin C is a modestly potent water-soluble antioxidant that helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.  B-complex groups are essential to the body as part of coenzymes during the metabolism in the body.

• Turnip greens contain beneficial levels of potassium, manganese and iron.  
  

Turnip Green Dip

6 slices bacon

½ large yellow onion, diced

1 (16-ounce) package frozen chopped turnip greens, thawed and drained

1 (15-ounce) jar prepared Alfredo sauce

1 (8-ounce) package cream cheese, cubed

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

1/3 cup grated Parmesan cheese

Tortilla chips or fried pork skins for serving 

Preheat the oven to 350°. Grease a 2-quart baking dish.

In a large skillet cook the bacon over medium heat until crispy. Remove the bacon, drain on paper towels, and crumble. Carefully pour away all but about 2 tablespoons of the bacon grease; return the pan to the heat, and add the onions. Cook about 3 minutes. Add the turnip greens and cook 8 to 10 minutes. Add the Alfredo sauce, cream cheese, salt, pepper, and garlic powder. Cook until the cream cheese has melted and the mixture is bubbly. Stir in the crumbled bacon. 

Transfer the mixture to the baking dish, and bake 25 minutes. Remove from the oven and sprinkle with Parmesan cheese. Turn on the oven’s broiler, and return the baking dish to the oven for 5 minutes. 

Serve with tortilla chips or fried pork skins.  

Serves 10, each serving contains; Calories 243, Carbohydrates 7g., Protein 6g., Fat 21g., Sodium 638mg., Fiber 2g., Sugar 2g.  

Creamed Greens 

2 pounds fresh clean greens

2 cups water

1 teaspoon salt

3 tablespoons butter

2 cloves garlic, minced

4 ounces cream cheese

1 cup heavy cream

2 ounces Gorgonzola, Brue or other soft cheese

½ cup freshly shredded Parmesan cheese, divided in half

Wash and remove any tough stems from your greens. This will be especially important if you are using kale. Put the greens, water, and salt in a large pot and bring to a covered boil. Reduce the heat to medium-low and simmer for 20 minutes. 

In a small saucepan melt the butter over medium heat. Add the minced garlic and sauté until the garlic is just starting to brown. 

Turn the heat down to low and add the cubed cream cheese, cream, salt, brie, and half of the Parmesan. Stir gently while the mixture melts together. Make sure you go slow with the sauce. If it gets too hot it may break and get oily. 

When the greens have cooked for 20 minutes there shouldn't be much excess water in the pot. 

Remove the greens to a cutting board and make a neat round pile in the center of the board. Using the lid from your pot press on the greens while tilting your cutting board into the sink. Press the greens until very little water remains. 

Using a sharp knife cut the pressed greens in one direction about every half inch. Make a quarter turn to your cutting board and cut through the greens again across the previous cuts. This will give you nice even pieces to add to the sauce. I used a collard chopper instead.

Preheat your broiler to high. 

When the sauce is smooth and all the cheese has fully incorporated remove it from the heat and stir in the chopped greens. Pour the greens into a medium-sized casserole dish and smooth them into a single layer. Top the dish with the remaining Parmesan cheese and broil it for several minutes just until the top is getting browned. I know this from experience, don't walk away from the broiler!!!   Serve the creamed greens as a side dish to your favorite protein. 

Turnip Green Au Gratin 

3 cups heavy cream

3 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 cup freshly grated Parmesan, divided

1 teaspoon cornstarch

1 pound chopped turnip greens

4 slices thick bacon, chopped

1 medium onion, chopped

1/4 cup panko breadcrumbs

1 tablespoon olive oil

Preheat oven 350 degrees. Cook turnips covered in boiling, salted water for 7-9 minutes. Drain on paper towels. Cool 10 minutes; roughly chop into bite-size pieces.

Bring first 3 ingredients to a low-boil. Turn to low simmer for 30 minutes, or until thickened and reduced by about half. Stir in 1/2 cup cheese.

Mix cornstarch and 1 Tbsp. water. Whisk into cream mixture.

Cook bacon in a large skillet until crisp. Add onion and cook until tender. Stir in chopped turnip greens, cook stirring constantly for 2 minutes. Stir in cream mixture.

Pour mixture into a greased 8x8 glass baking dish. Add salt and pepper to taste. Stir panko, olive oil and 1/2 cup cheese. Sprinkle mixture over dish.

Bake at 350 for 35 to 45 minutes until breadcrumbs are golden.  Add salt and pepper to taste

Serves 6. 

Fresh Turnip Green Soup

2 tablespoon Oil

1 large Onion, chopped

2 garlic Cloves chopped fine

2 medium carrots, sliced   

1 piece Kielbasa sausage   

3 cups turnip greens, chopped

8 Cups chicken broth

½ teaspoon Salt

¼ teaspoon freshly ground black pepper 

Pinch nutmeg 

2 small Bay leaves 

Heat up a soup pot with oil and sauté your onion until translucent and add your chopped garlic.

Add the carrot pieces and continue to stir occasionally over a medium heat setting.

Throw in the sliced sausage pieces as well and briefly sauté over high heat while stirring everything so that nothing sticks on.

Reduce the heat setting and throw in the cut turnip green pieces. Mix and stir occasionally until the leaves have reduced a bit in size.  Pour the vegetable stock/broth into the pot and mix quickly.

Season with salt, black pepper, nutmeg and bay leaves.  Mix everything well and bring to a rolling boil.

Cook on medium to high heat for about 25 minutes or until you think your soup tastes ready and the vegetables are cooked.

Pick out the bay leaves from the soup before serving and discard.  Serve soup hot asap.  

Serves 5, each serving contains; Calories 258, Carbohydrates 7g., Protein 6g., Fat 19g., Fiber 2g., Sugar 6g.  

Southern Turnip Greens

1 tablespoon unsalted butter

1 cup yellow onions, diced

1/2 cup red bell pepper, diced

1 tablespoon garlic, minced

2 ½ cups chicken broth

1 tablespoon hot sauce

1/4 teaspoon red pepper flakes

2-4 small pieces of country ham, diced

Sea salt & cracked black pepper add as needed 

2.5 pounds turnips greens washed & cut

1/2 teaspoon baking soda

Melt butter in a large stock pot.  Add onions and red peppers.  Cook until tender and then add garlic.  Cook garlic until fragrant and golden.

Stir in chicken broth, hot sauce, red pepper flakes, and diced ham. Taste broth and season with salt & black pepper. Broth should taste very well-seasoned and delicious.  Let broth simmer for 10 minutes.

Add turnips greens to pot and allow them to cook down slightly.  Stir, cover and simmer for 1 hour (stirring occasionally). Remove lid and taste to adjust seasonings again. 

Stir in baking soda.  Cover and simmer for an additional 10- 20 minutes or until greens are tender to your liking.  Serve hot.  Serves 6.