Why I Never Turn Down the Turnip Greens

Did you know that cooking greens is one of the originally survival foods? This food source has been prepared by humans for over 2,000 years!

Turnip greens are a big part of my life. Being brought up in the South, my grandfather cooked turnip greens for every family get-together. As far back as I can remember, I looked forward to eating that big pot of greens that he brought. There was something about the tanginess of the lemon juice, the smoky flavor from the bacon and the bitterness of the turnip that when combined together created a culinary explosion.

My love for turnip greens has not changed in the 35 years that I have been eating them. What can I say? I’m a southern girl who loves her Pawpaw’s turnip greens. I have ventured out and experimented with other turnip green recipes, and have found ways to add variety with my favorite vegetable.

To my surprise, the green leaves are a good source of vitamin A, folate, vitamin C, vitamin K and calcium, and the root is a good source of vitamin C. Turnip greens also contain a good supply of fiber (5 grams) and protein (5 grams).

Pawpaw’s Turnip Greens

  • 1 lb. of turnip greens
  • 5-6 turnip roots, quartered
  • 1 onion, chopped
  • a few slices of bacon,cooked with drippings reserved (cut into bite size pieces)
  • Juice of 1 lemon
  • Salt and pepper

INSTRUCTIONS:

1. Cook bacon and keep drippings.

2. Wash  turnips several time to get the “grit” off. Tear leaves from stems in bite size pieces.

3. Clean turnips, peel and cut in quarters.  Place in large pot and fill halfway with water. Greens will greatly reduce while  cooking so don’t use too much water. Add lemon juice.

4. Chop onions and place in pot.

5. Place bacon and drippings in the pot with the turnips and greens.

6. Cook until tender.  Salt and pepper to taste.

Cornmeal Dumplings

  • 1 cup all-purpose cornmeal
  • 1/2 teaspoon salt
  • 1 small onion, chopped
  • 1 egg
  • 2/3 cup liquid from cooked turnips

INSTRUCTIONS:

1. Mix all ingredients together.

2. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid.

3.  Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

Tess’ Marinated Greens

Combine together:

  • 1/8 c. virgin olive oil
  • 1/4 c. apple cider vinegar
  • 1 tsp. cayenne pepper (use less if you can’t stand the heat)
  • 1/4 c. sun-dried tomatoes
  • 1/4 c. scallions
  • 1 large garlic clove, minced
  • 1 tbls. diced onions
  • 1 tsp. sea salt
  • 1 tbls. feta cheese

INSTRUCTIONS:

1. Put it in a jar and shake it well.  Pour it over a bunch of washed turnips or collard greens.

2. Toss it with our hands and then marinate it for two hours at room temperature.

3. Turn the food over a few times while it’s marinating so all of the flavors hit all the greens.

4. Just before serving, add a tablespoon of feta cheese.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published July 7th, 2011
If you found this article useful, please Vote for Ready Nutrition as a top prepper web site.
share this article with others
related reading
featured today

Leave A Comment...
Ready Nutrition Home Page

  • hh

    It does sound good.Being European I prefer root parsely which tastes for me better than parsnip root.We used greens just like Italian parsely greens here,because it tastes like it,looks like it and at autum we got beautiful roots looks just like parsnip but tastes different.Here in USA I can not find these seeds.Maybe I can ask “somebody”to ship it over to me or to us.There is many other seeds I can not find here only in old continent named EUROPE.I miss it.

  • http://www.hoglogfrog.blogspot.com Kris

    Sounds good, Tess. One thing I can never find, though: how much of the bacon drippings do you use? I get a lot of grease and not much meat or what I call cracklins. Do you put all that grease in the greens?

    • http://www.readynutrition.com Tess Pennington

      I usually cook about 4-5 slices of bacon for a large pot of turnip greens. If you think this is too much. Cook it and set it aside and add the drippings as you see fit.

  • annabelle

    I use salt prk to season greens and nothing else,,  brings out the true flavor of the greens,, all the spices cover the true greens flavor

  • Duke

    If you get to eat out at CRACKER BARREL restaurants, try their turnip greens. They put ham in with theirs and they are very leafy. I get them drained dry and add pepper sauce to them. TOO delicious!!!
     
     

52 Weeks to Preparedness
Ready Nutrition Articles By Category
Looking for something specific on our site? Start your search in our list of articles by main category topic.