Turnip greens are very nutritious, supplying 40 percent of the United States recommended daily allowance for vitamin A and 33 percent of vitamin C, two of the three key antioxidants. Two 14 1⁄2-ounce cans chicken broth can be substituted for the water. If you cook the greens in chicken broth, do not drain. Add the contents of the skillet to the saucepan with the greens, bring to a boil, and boil for 1 minute. Serve the greens in small bowls, along with the cooking liquid.
Recipe information
Yield
serves 4
Ingredients
Preparation
If using frozen greens, put in a microwave-safe container and microwave at full power for about 4 minutes to thaw. In a 3-quart saucepan, bring the water to a boil. Add the greens and boil for 5 minutes. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, cook over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 minutes. Add the greens. Still stirring, cook for about 5 minutes more, until tender and wilted. Salt and pepper to taste.
