My previous attempt at cooking and eating turnips wasn't a roaring success, the mashed turnips and potatoes weren't that bad and I could see eating them on a regular basis if I found myself all by myself on an island, but the turnip greens had some sort of bitterness that turned up in every couple of bites that I didn't really care for.
On my second attempt at eating turnips, I decided to make a blackeye pea / turnip green soup. I'm pretty sure that most of the bitterness comes from the stems of the greens, so when it came time to get some turnip greens I made a point of just picking the upper leaves from the turnips instead of pulling the whole thing and trimming off the stems. When I was picking these greens it occurred to me that I ought to try cooking turnip greens again with greens picked this way to see if the bitterness factor isn't as bad (stay tuned for that exciting action-packed update).
As an extra bonus for the frugal-minded shipwrecked turnip grower, the turnips will keep growing after pulling a few handfuls of greens from your turnip patch so you can make those mashed turnips sometime in the future without worrying about storing the turnips you've just pulled.
|Only the best of the turnip greens for me|
I used a pressure cooker and threw in about a cup of dry blackeyed peas, a small ham steak that I found buried deep in the freezer which I cut up into little pieces, a chopped up onion, a little garlic, and about 4 cups of water. Add a good slug of creole seasoning, maybe a little hot sauce, bring to a boil, then put the turnip greens on top, and put the lid on the pressure cooker. After about 10-12 minutes of the pressure cooker doing it's whole pressure cooker jiggling thing, it should be done cooking, so either release the pressure or let it cool down on its own.
|Blackeyed Peas, Onion, Turnip Greens, and Ham|
|Tastes better than it looks and it doesn't look that bad|
It would be even better if I'd had some better chunks of ham, if I'd soaked the blackeyed peas beforehand, if I'd used some stock (ham or chicken) instead of water, adding more turnip greens might be a good idea, and a little cooked rice added to the soup after it was done might have been worth the effort.
Some kind of soup with beef or chicken, the turnip root, and the turnip greens might also be worth trying.
The soup more than makes up for the bitterness of the turnip greens, although I still might try the turnip greens again without as many stems to see what they taste like.