How do you cook your turnip greens?

A lot of people find 100% pure turnip greens to be a little on the 'bitter' side. Adding the roots the last 20-30 minutes of cooking helps to 'sweeten' the greens.

Most folks I know, my self included, cook mostly mustard greens with a few turnip greens added.....and include the roots.

If you have just turnip greens, you can try other ideas mentioned....for me it just changes the flavor profile. Adding pepper sauce, as a condiment, at the table can be good however.

Then there is another group who will just add lots of sugar...not for me!!!

"Greens" can be an acquired taste also. When first married, my wife would cook them, but not eat them. Now, she will fight you over the last root in the pot.

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They were pungent and bitter

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That's the nature of turnip greens. I grow Georgia Collards for greens as they are much milder as far as having any bite at the end.

I cook my collards with smoke sausage, smoked pork or seasoning ham most times. I also start them with onion in a bit of bacon grease to wilt, then add garlic to cook just a couple minutes and get the flavors going. Then I'll add a bit of homemade chicken stock to start the wilting process for the greens.

I like my greens with a little texture to them when I eat them so I only cook them down for about 1 hour on medium heat with the cover on the pot. Just make sure to stir them to flip the greens so they cook evenly.

As for your bitter turnip greens, I've heard of some people adding just a touch of molasses to the pot to offset that taste.

I'm going to try again. I also read to Blanche in plain water first and drain. Then cook in chicken broth. I have lots of greens to practice with.

Pick the young tender ones; avoid old and potentially tougher/stronger. Like others have said cook them a long time. I like mine cooked to death with onion, garlic, salt, broth, and smoked turkey wings.

I always add a splash or two of jalapeno pepper juice and maybe a few peppers to the bowl when serving.

I like to mix mustards, turnips, and collards in one pot. They are easy to find, fresh or frozen, but may have to venture to a different neighborhood grocery store.

Try adding a spoon of sugar.

If I was cooking them, I would include mustard greens, ham, and season with sugar, salt, black pepper and oil.

My Grandmother would have done the same, except using fatback instead of ham.

Here is a recipe for Turnip Green Soup that a local blogger posted. It's from a church that sells it as a fundraiser. I tried it, and it was really good.

Calls for frozen greens, but fresh would work too.

Evening Light Tabernacle’s Turnip Green Soup
(From Stuffed and Busted, “Good Junk” article: LINK)

2 – 10 oz. bags frozen and chopped turnip greens
2 – 1.4 oz. packages Knorr Vegetable Recipe Mix
2 cans pinto beans (drain and add near end)
1 lb. smoked sausage, cut into pieces
2 tsp. Louisiana or Crystal Hot Sauce
2 Tbsp. sugar (I omitted)
5 cups water

To taste: Garlic, onion (I diced and sauteed a whole one), salt, pepper, Tony Chachere’s or preferred seasoning mix.

Instructions: Mix all ingredients and simmer for one hour

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I have lots of greens to practice with.

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Are you growing things like broccoli, cauliflower or Brussel sprouts? If so, you can also use those leaves for greens. Just pick a couple from each plant to not totally strip off all the leaves and cook them like any other green.