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Turnip-greens, Boiled

Boiled turnip greens cooked with salt and served in a vegetable dish.

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

Oven, in the book's wordsA sharp oven

Ingredients

Directions

Prepare

  1. Wash the greens well in 2 or 3 waters.

  2. Pick off all the decayed and dead leaves.

  3. Tie the greens in small bunches.

Cook

  1. Put them into plenty of boiling salted water.

  2. Keep boiling quickly with the saucepan uncovered until tender.

  3. Pour into a colander to drain.

Serve

  1. Arrange in a vegetable 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 through boiling in salted water.

The step that matters

Keep the water boiling quickly with the pan uncovered. Fast boiling in plenty of water keeps the water temperature high and the greens submerged, so they cook evenly and quickly. Leaving the pan uncovered lets volatile compounds escape, which helps keep the color bright and the flavor less cabbage-like.

“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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