Spotlight on Turnip Greens—Leafy Green Series
Continuing my series on leafy greens— last week was a spotlight on kale. This week I am spotlighting turnip greens. Although these may seem more obscure, less well known, and not as easily available, they are well worth effort to find them—preferably in fresh form (the canned varieties have most of the nutrients cooked out of them). I believe all leafy greens to be of such high nutritional value to be worth the effort to find them, cook them right and eat them often.
Turnip greens are high in vitamin K, vitamin A, vitamin C, folate, manganese, vitamin E, and calcium. They almost have as much calcium per serving as spinach, and twice as much calcium per serving as mustard greens and kale.
For almost everything you’ve ever wanted to know about turnip greens (including more in-depth nutritional information) check out this site:
Recipe LinksI have not tried all of these recipes. I can not vouch for their good taste. Also some ingredients may not be optimal. Please make your own healthy substitutions as needed. But for the most part I considered the ingestion of these (and all) leafy greens worth any small ingredient problems.
Do you have any favorite turnip green recipes you’d like to share with my readers? Please post it in the comment form below.