turnip greens
Long a popular
SOUL FOOD,
TURNIP greens are slightly sweet when young but, as with aging
TURNIPS, can become quite tough and strong-tasting as they age. Fresh greens are available year-round, with the peak season from October through February. Choose those that are crisp-looking with a good even color. Avoid greens that are wilted or off-colored. Refrigerate in a plastic bag for up to 3 days. Thoroughly wash and remove any thick ribs before preparing.
TURNIP greens may be cooked in a variety of ways including boiling, sautéing, steaming and stir-frying. They can be served alone as a vegetable or cooked and served with other greens. Canned and frozen
TURNIP greens are also available in some regions.
TURNIP greens are an excellent source of vitamins A and C and a good source of riboflavin, calcium and iron.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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