Turnip Greens Abundance from CSA
I'm not a big fan of turnip greens, but do like them combined with other veggies. Made this just last night to accompany a braised pheasant:
Breezy Roasted Root Vegetables with Turnip Greens
One 1-pound mesh bag of multicolored tiny baby potatoes (purple, red, white, yellow), larger ones halved
6 medium carrots, peeled & cut into 2" pieces
4 medium white or white purple-top turnips with greens - greens removed & reserved; turnips quartered
1 large onion, peeled & quartered
1 head of garlic, cloves separated & peeled
1 small handful/bunch of fresh thyme, leaves removed from stems & roughly choppped
Extra-virgin olive oil
Salt & freshly-ground black pepper to taste
For turnip greens:
Extra-virgin olive oil
1 clove garlic, peeled & chopped
dash of hot red pepper flakes
Preheat oven to 400 degrees. Except for the turnip greens & their seasonings, put all root vegetables & herbs into a roasting pan. Add several dollops of extra-virgin olive oil & toss until everything is coated. Roast for approximately 25-35 minutes, or until vegetables are tender.
Meanwhile, remove ribs/stems from turnip greens & discard. Chop leaves roughly & lightly saute with chopped garlic clove & red pepper flakes in some extra-virgin olive oil.
When roasted root vegetables are done, fold in sauteed turnip greens & serve.
Turnip greens are one of my favourite vegetables to cook with but one of the hardest for me to source (they are also the vegetable I have the least luck with growing :( ).
There are many styles of 'pickles' in Japan and a well loved kind is Nozawana Zuke.
To make it you'll need some basic Japanese condiments.
unfortunately there is scant information in English about preserving turnip greens in this way but I'll be delighted to help if you're interested in going this route (it would help if you like eating greens with plain rice, we'd make short work of it in my house and know other families who'd want some also here in London)
Turnip greens are excellent when sauteed. Brown some garlic in olive oil before adding the greens and then season with salt, pepper, garlic powder, and onion powder. I often serve them as a side with dinner. More recently, I've started using my sauteed greens as a sandwich topping.
Hot italian sausage with sharp provolone and sauteed greens on a roll; Roast Pork with sauteed greens and provolone on a roll.
Sometimes they are very dirty, so I usually triple wash.
If you have had a frost in your area they will be sweeter. Anything you do with kale you can do with turnip greens.
Traditional Southern method is to slowly cook with a smoked ham hock in water. Serve with pepper vinegar and cornbread to sop up the pot liqueur.
Chop and add to chicken soup just a bit before serving. Or saute in olive oil with garlic. It's nice steamed with tofu - season to taste with Chinese vegetarian BBQ sauce. Greens also have a nice affinity for potatoes.