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Turnip-greens, Boiled

Boiled turnip greens cooked in salted water until tender.

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

Ingredients

Directions

Prepare

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

  2. Remove all decayed and dead leaves, then tie the greens in small bunches.

Cook and serve

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

  2. Keep boiling uncovered until tender, about 15 to 20 minutes.

  3. Pour the greens into a colander to drain.

  4. Arrange the greens 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
The main ingredient, which becomes tender through boiling in salted water.
Coarse sea salt
Seasons the cooking water so the greens are flavoured as they simmer.

“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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