Turnip Greens: Wash greens under cool running water to clean. Tear the leaves apart, sprinkle with lemon juice and let sit 5 minutes. Cook the leaves in a skillet in 1 tablespoon of olive oil. This ...

Their intense flavor and prickly leaves make turnip greens a challenge to eat raw, but their bitterness softens as they cook. Harvested young, the stems are tender enough for quick-cooking methods.

They’re usually mashed or roasted. Cooking also tames the bitter, spicy flavor of turnip greens, which have long been a staple of Southern cuisine. The popularity of the dish was born from ...

Flora Bella Farms, where Leff gets her turnips, is located in Three Rivers, about 1,000 feet above the Sierra Nevadas, just ...

To freeze early-crop turnips, trim, peel and dice them, then blanch, cool and pack into freezer bags. Cook from frozen. For main-crop turnips, cook, drain and mash them, then freeze in rigid ...

This recipe calls for radish greens, but you can substitute spinach, arugula, or turnip, mustard, or beet greens. If you're short on time, simply toast a slice of bread, slather it with pesto or ...