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Turnip-gheens, Boiled

Boiled turnip greens seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Turnip-gheens, Boiled

serves 4-5

Ingredients

Directions

Prepare

  1. Wash the turnip greens in 2 or 3 changes of water.

  2. Remove any decayed or dead leaves and tie the greens in small bunches.

Cook and serve

  1. Bring the salted water to a boil and add the greens.

  2. Boil uncovered until tender, about 15 to 20 minutes.

  3. Pour the greens into a colander to drain.

  4. Arrange in a serving dish, remove the string, and serve.

Recipe from a historical cookbook (Internet Archive).

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
Form the main body of the dish, becoming tender and soft when boiled.

The step that matters

Boil uncovered until tender. Greens need enough boiling water and time to soften fully; cooking too briefly leaves them tough and fibrous, while overcooking turns them dull and mushy.

“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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