Local place had a sale of 3 bunches for a buck. I could only fit one cut up bunch in my small pot but have been using the leftover broth to cook the next bunch. I just did the last bunch and it was so incredibly good!
I’ve done mustard, collard, shit all sorts of greens before but this was my first time with turnip. They are so incredibly good! Even if they are lacking some of the horseradish panache of their roots.
Man, I feel the same about most greens tbh. But I definitely agree that turnip greens don’t get the love they deserve compared to kale and collards for damn sure. Even chard gets more love
Mustard greens are in the same boat though, usually.
The great thing about turnip greens in particular is that they’re a twofer with the root. As a crop, even in small gardens, it’s a no brainer. You get so much out of the same square footage.
They cook up easier than collards, have more depth and earthiness than kale, and have a mild sweetness that mustard can’t quite match. Vastly underrated.
Have to treat them gentle, and it’s easy to overpower them with too much of the usual pork additions. When you do, they’re a delightful meal but themselves
Definitely! Ham hocks would’ve been a huge mistake. I fried up some bacon & onions for the base. Chicken bouillon made up the majority of the liquid, and tons of old veggies rounded it out.
But the greens were added late, and I think that made the difference.