What about turnip greens? (restaurants, skillet, healthy, mild)
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I was just reading "Where the Crawdads Sing" (ugh!) where characters are eating turnip greens, and I realized I've never even seen that at a supermarket. I've seen greens on carrots and beets, but never turnips.
They are usually sold separate from the turnips, in bags, like spinach and lettuce.
My mother prepared them every once in a while but did not like the labor involved in washing them (before the washed greens in a bag were a thing). It was hard to get all of the grit off of them. She cooked them with salt, a dash of sugar, and fatback.
They can be bitter. I will eat them, but they are not on my list of favorites. My dad liked to put hot sauce on them.
I don't like greens boiled or 'cooked down'. Lightly braised in bacon grease with some onions is better. I still have to be in the right mood to really enjoy them though. Have you had cooked kale, or cooked spinach?
I ran a cafeteria down south immediately after college. Every day, we would serve one of five greens - turnip, mustard, collard, kale, and spinach. Sometimes, we would serve the turnip greens with the routes. It is kind of funny but each type of green had those who loved it and those who did not.
Collards are the mildest of the greens. You can remove the stems, cut them into very thin strips (chiffonade is the technical term), and I will fry them up in olive oils with garlic and occasionally red chili flakes.
Turnip greens are a little more tough than the others and do best when cooked in a pot with smoke ham (preferably country ham) or smoked pork neck bones, or turkey wings. Many also throw in some of the root. I do not do that as I would have to buy those separately.
In the Midwest, we generally eat more Swiss chard and dandelions, both of which tend to be more bitter than the Southern greens in the northeast, you find more rapini or broccoli rabe. These varieties are more bitter.
I would agree that the BEST canned greens are definitely the Glory brand, which are produced in that great Southern city of Columbus, OH. I also like the Allen and Margaret Holmes brand.
I just scored a deal on some Berger's Smokehouse (MO) country ham and country bacon at $1.75/lb and I plan to cook a couple pots of greens in the coming weeks.
They don't have to be cooked to death in bacon grease or packed with a kazillion grams of sodium like the canned version to taste great and keep them healthy. Try this easy quick recipe...https://addapinch.com/spicy-skillet-...greens-recipe/
as a former snowbird (Alabama) I encountered many kinds of greens, hated them all. DH loved them. We used to see pickup trucks by the roadside, selling greens out of the back. They did a great business. People down south love their greens.
They're like other greens, but of course with their own distinct taste.
Kale
Collards
Turnip tops (the subject at hand; they're darn good mixed with chunks of turnip - ”turnips and tops”)
Mustard (I don't see this in stores very often, but they're really really good)
Chard (soft; cooks down a lot)
Spinach (really soft: a bushel of spinach cooks down to about two tablespoons - there's so much labor in stemming and washing and you get so litttle spinach out of it, that I hardly ever cook spinach any more. I do use it a lot raw in salads.)
One that is not sold in stores much at all is BEET greens. I hate beets, but I LOVE beet greens. My wife likes beets, but you have to start with a ton of beets to get a few greens. She doesn't like beets that well.
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