Few dishes evoke the warmth of home cooking like Turnip Greens & Roots. This traditional recipe is a celebration of earthy, robust flavors, beloved across kitchens where simple ingredients shine.

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 ...

Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes ... Blend in the mayo and olive oil. Clean the turnips and greens and trim the stringlike root from ...

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 ...