Turnip greens are the leaves or tops of the turnip plant. Part of the Cruciferae family, the turnip is a cousin of other nutritious vegetables including collards and kale.
They are an excellent source of vitamins A, C, E, and vitamin k. (Vitamin K is important for blood clotting and helps the body absorb calcium. Recent studies have suggested that vitamin K may help prevent and treat osteoporosis and loss of bone density. Studies also suggest that Vitamin K has preventive and treatment benefits for cancer). Turnip greens is said to be quite beneficial for conditions like atherosclerosis and Rheumatoid arthritis, because of its high nutritional value. With all of these benefits I am going to be looking for new ways to prepare turnip greens. Here is a great recipe for preparing them. Remember, you can reduce the slight bitter aftertaste of these greens by rinsing the water several times after cooking them.
Turnip Greens with Ham
Ingredients:
- 1 tablespoon vegetable oil
- 2 to 3 ham shanks or a meaty ham bone or ham hocks
- 1 1/2 cups chopped onion
- 2 cloves garlic, minced
- 2 pounds mustard greens, thoroughly washed, tough stems removed, coarsely chopped
- 1 1/2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- pepper sauce, to taste
- salt and pepper, to taste
Preparation
In a large pot or Dutch oven, heat oil over medium heat. Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted. Add the garlic and cook for 1 minute longer. Add the chicken broth and bring to a boil. Add the Turnip greens, a few handfuls at a time, adding more as the first batch wilts. Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce. Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer. Taste and add more pepper sauce, salt, and pepper, as needed.
Turnips themselves are also quite nutritious. They have less calories than potatoes. Also, they are rich in folic acid, manganese, panthothenic acid, and copper. They are also an excellent source of thiamine, potassium, niacin, and magnesium.
