Turnip-greens, Boiled
Ingredients
Directions
Prepare
Wash the turnip greens in 2 or 3 changes of water.
Remove any decayed or dead leaves.
Tie the greens in small bunches.
Cook
Bring the salted water to a boil.
Add the greens to the boiling water and keep it uncovered.
Boil until tender, about 15 to 20 minutes.
Pour the greens into a colander to drain.
Serve
Arrange 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
- Form the main body of the dish, becoming tender and soft as they boil.
- Coarse sea salt
- Seasons the boiling water so the greens take on flavour as they cook.
The step that matters
Boil until tender, about 15 to 20 minutes. Boiling until fully tender breaks down the tough cell walls of the greens, making them soft to eat. Stopping early leaves them fibrous and bitter, while over-boiling 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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