In article >,
Nick Cramer > wrote:

> Todd > wrote:
> > On 07/20/2013 09:57 AM, bigwheel wrote:
> > > Nick Cramer;1850346 Wrote:
> > >> Todd lid wrote:-
> > >> Hi All,
> > >>
> > >> Got me a forest of Golden Globe Turnips growing in
> > >> the garden:
> > >>
> > >> 'turnip, golden globe | Baker Creek Heirloom Seed Co'
> > >> (http://www.rareseeds.com/golden-globe/)
> > >>
> > >> Tried eating one of the leaves a week ago. Hmmmm.
> > >> Interesting tastes. My best friend declared them
> > >> "yucky". (She turned a few colors. I thought she
> > >> looked cute, but she protested). I can see where
> > >> all the remarks about feeding turnips greens to
> > >> livestock come from.
> > >>
> > >> Is there some way to clean turnip greens up?
> > >> Some seasoning or spice? Or is nasty just the
> > >> way they come? (I am going to have a lot of them.)
> > >>
> > >> Many thanks,-
> > >>
> > >> I like all kinds of greens. You gotta cook 'em down quite a bit to get
> > >> the
> > >> bitteerness out.
>
> > > Dittos on the cooking part. Turnip greens are wonderful when cooked
> > > right. For eating raw try mustard greens. They are also good cooked too
> > > but really shine in a salad.
>
> Yep. Mustard greens are real good. So are collards and dandelion (red
> dandelion esspecially).
>
> > Hi Nick and Big,
> >
> > The one green I tried from my garden -- a young one about
> > the size of a radish top -- was so acrid that it made my
> > eyes water. I stuck my mouth under a hose for about five
> > minutes and it still had an aftertaste. It was the gift
> > that keeps on giving!
> >
> > So, does cooking them down meal till they are soggy? And
> > are they still NASTY?
>
> Haven't experienced the nasty acridity of which you speak. Some folks cook
> 'em down 'til they're mush. Like with cooking down spinach, I like to still
> have a little texture and taste.
>
> > And, do they stink up the house when they are cooking?
>
> Not that we've noticed. ;-)
>
> > Many thanks,
> > -T

Our favorite is beet greens (similar to Swiss chard), and the whole
plant is edible. Add a couple of tablespoons of olive oil, sliced garlic
to taste, and saute for a couple of minutes, and then add beet greens
(or greens of choice), and stir until they wilt. I serve with
vinaigrette (parmesan cheese is optional).
--
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