Turnip roots are familiar, but the leafy tops, commonly called turnip greens, are often overlooked and discarded. These greens are part of the same plant that produces the turnip root. Many home cooks wonder if these tops are safe for consumption. This article confirms the greens’ place in a healthy diet and provides practical guidance on selecting, storing, and preparing them.
Edibility Confirmed and Nutritional Profile
Turnip leaves are completely edible and considered a highly nutritious dark, leafy green vegetable. They belong to the cruciferous vegetable family, alongside cabbage and kale. The leaves hold a greater proportion of vitamins and minerals than the turnip root itself.
The nutritional profile is impressive, especially regarding fat-soluble vitamins. One cup of cooked greens provides several hundred percent of the daily recommended intake for Vitamin K, which aids in bone metabolism and blood coagulation. They are also a rich source of Vitamin A (beta-carotene) and Vitamin C, both functioning as antioxidants.
The greens also contain essential minerals like folate, calcium, and manganese. Their characteristic flavor comes from glucosinolates, sulfur-containing compounds that contribute a peppery, pungent note and subtle bitterness. This flavor profile means the greens benefit from specific preparation techniques to balance their taste.
Selection, Cleaning, and Storage
Selecting the freshest turnip greens starts with visually inspecting the leaves for vitality. Look for bunches with deep green, crisp leaves that show no signs of yellowing, wilting, or bruising. Smaller, younger leaves are preferred as they are more tender and have a milder flavor than larger, mature leaves.
Thorough cleaning is a necessary step because the large, textured leaves can trap soil and grit from the field. A good method is to submerge the greens in a large basin of cold water, swirling them gently to release the debris. Repeat this process until no sediment remains at the bottom of the basin. You can soak the greens in salted cold water for a few minutes to help dislodge any small insects before rinsing.
For short-term storage, the greens should be separated from the turnip root immediately upon bringing them home, as the root will draw moisture from the leaves and cause them to wilt quickly. Store the unwashed leaves in a plastic bag or wrapped in a slightly damp paper towel inside a plastic bag, keeping them refrigerated for up to four to five days. For long-term preservation, the greens can be blanched briefly in boiling water and then immediately plunged into an ice bath before being drained, packaged, and stored in the freezer for several months.
Preparation and Culinary Uses
The pronounced flavor of turnip greens, with their peppery bite and bitterness, is managed through various cooking methods. One effective way to tenderize the fibrous leaves and reduce bitterness is through long, slow simmering, often called braising. Traditional preparations involve simmering the greens for up to two hours with smoked meats, such as bacon or salt pork, which adds balancing smokiness and fat.
Adding an acidic element, such as vinegar or lemon juice, is frequently used to brighten the flavor and temper bitterness. Sweeteners, including sugar or brown sugar, also help mask the pungent notes. The cooking liquid, known as “potlikker,” is rich in nutrients leached from the greens and is often consumed as a savory broth.
Turnip greens can also be used in quicker cooking applications like sautéing, where they should be cooked until wilted but still retain a slight structure. They work well when incorporated into soups and stews, providing a robust, earthy flavor that holds up to other ingredients. For raw consumption, young, tender leaves can be finely chopped and mixed into salads, or they can be used as a base for a Japanese-style sesame dressing, called Gomae, where the sweetness contrasts the greens’ sharpness.