Turnip-greens, Boiled
Ingredients
Directions
Prepare
Wash the greens well in 2 or 3 waters.
Pick off all the decayed and dead leaves.
Tie the greens in small bunches.
Boil
Put the bunches into plenty of boiling salted water.
Keep boiling quickly with the saucepan uncovered until tender.
Pour the greens into a colander to drain.
Serve
Arrange the greens in a serving dish, remove the string, 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.
Explore the science
What each ingredient does
- Turnip greens
- The main vegetable; boiling softens their fibrous leaves until tender.
- Coarse sea salt
- Seasons the boiling water so the greens are flavored as they cook.
The step that matters
Keep boiling quickly with the saucepan uncovered until tender. A vigorous, uncovered boil with plenty of water lets volatile acids escape and keeps the water hot, so the greens cook evenly and stay tender instead of turning dull or stewed.
“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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