Boiled Turnip Greens
3 personsIngredients
Directions
Prepare
Wash the turnip greens well in two or three waters, picking off all decayed and dead leaves.
Tie the greens in small bunches.
Boil and serve
Put the bunches into plenty of boiling water, salted with 1 heaped tablespoonful of salt per 1/2 gallon of water.
Keep them boiling quickly, with the lid of the saucepan uncovered, until tender.
When tender, pour them into a colander and let them drain.
Arrange the greens in a vegetable dish, remove the string that tied them, and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The step that matters
Keep them boiling quickly, lid uncovered. Greens need a vigorous boil in plenty of water so they cook evenly and stay tender. Leaving the lid off lets volatile compounds escape, which helps keep the colour bright and the flavour from turning stale.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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