Slow Cooker Turnip Greens Recipe (2024)

FAQs

What takes the bitterness out of turnip greens? ›

Add baking soda.

Salt is one of my favorite ways to cut the bitterness in turnip greens. I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes.

Preparing the Turnip Greens

You could also clean the greens by allowing them to soak in a clean bowl or sink of cold water for several minutes to loosen the dirt. Quickly rinse with running water before draining.

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Acids, like vinegar and citrus juice, help to brighten up bitter greens and provide a light contrasting flavor.

Place the turnips in a pot and cover with about 2 inches of salted water. Bring to a boil, adjust the heat and simmer until the turnips are tender when pierced with a toothpick or the tip of a paring knife, 20 to 30 minutes. Step three: Season and serve. Drain the turnips and season with salt and pepper.

How to prep turnip greens. Wash greens just before using them in a large bowl of lukewarm water in order to dislodge sand and dirt. Then cut off or strip out and discard the stems. Remove the stems by folding the leaves in half and ripping out the stems.

Cream of tartar and baking soda are the components that make baking powder. Other acids used in cooking include vinegar and lemon juice, but these foods can greatly impact taste. Cooking green vegetables in an acid can cause the color to become dull green and the texture to become mushy.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

Turnip greens are healthy and rich in essential vitamins, minerals, and antioxidants. Turnip greens can be eaten raw and added to salads, but since the fiber content is high, it is better to eat them cooked. Turnip greens have a spicy flavor similar to mustard seeds.

Can you overcook turnip? ›

Older, big turnips won't have as mild a flavour so you won't want to use them raw. But overcooking any turnip, whether young or old, makes them taste “turnipy” — as in the overboiled turnip taste so many people grew to hate.

Yes you can overcook collard greens. If cooked too long, they turn mushy, not so much the stalks, but the thinner leaves.

If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.

If you want to try a different cooking method, I tend to like turnip boiled and mashed. If the turnip is old (and likely bitter) you can add an apple. I've also read that you can stir in baking soda after the turnips have boiled to remove the bitterness. You would then need to rinse thoroughly.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

That's how to tell if the greens are clean and won't taste gritty when cooked. Add baking soda. Adding a pinch to the water once you begin the cooking process helps to keep the color of the greens more vibrant.

Seasonings help reduce the greens' bitter taste. Some enjoy the bitterness but feel free to adjust the seasoning to suit your palate. About a half teaspoon of baking soda added to the broth 20 minutes before the cooking time also helps.