How To Cook Turnip Leaves. Turnip leaves or greens should be removed and stored separately in a perforated plastic bag. File powder to taste, optional.
File powder to taste, optional. I'd actually fry them a bit to render a little grease, and then put. Harvest early types after about 5 weeks;
Rapini, also known as rabe, is a variety of turnip originating from the mediterranean. We’ll visit our north carolina state farmer’s market to pick up some fresh greens, then cook them up with some pork seasoning for a hearty dish that goes great as a side, or as a meal on its own. Collard greens are slightly bitter while turnip greens seem sweeter.
The leaves taste best when young and tender. Harvest greens when turnips are small; Then fry to remove some of the excess moisture.
Turnip greens have long been a favorite vegetable in the south, where cooks save the leaves of the turnip roots and prepare them similarly to collard greens and mustard greens, often with ham or pork.this version contains salt pork, but you can use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or similar meat. Select turnips with bright green leaves sprouting from the top, and utilize the whole plant. Remove the turnip root for later use, then rinse the greens well, dry, chop and cook like you would kale or collards, adding salt, bacon, butter, lemon, cider vinegar, or anything else that will helps break down the greens' thick cellular walls.
That being said, once you've brought your turnips home, separate the greens and store them by washing, drying, and wrapping them in paper towels then placing them in a plastic bag in the fridge. Keep in mind, greens are just like spinach. Add additionally water if necessary.
Add greens, roots, and sugar to dutch oven; The sugar is to mask any bitterness, which the leaves can often produce. However, small, young turnips are more ender.
