Turnip Greens and Roots

Many southerners eat greens, most commonly collards. My wife came from Ohio where they ate only the turnip roots, boiled and mashed. My favorite seasonal winter dish is turnip greens cooked with roots. The roots take on some of the greens flavor and this recipe converted my wife, who never liked the northern boiled and mashed version.

3 bunches of turnip greens (Walmart size)

4 to 6 turnip roots

1 large onion

3 strips of bacon

4 cups of water

Salt to taste

Even though store-bought greens come washed I recommend washing them again. Turnip greens are notorious for retaining sand and grit. I do not like the stems, so I remove them and roughly chop the remaining leaves.

Peel the roots and cut large ones into smaller pieces.

Dice the onion and bacon and sauté in a large pot. The raw greens will require a large pot to begin with, but will cook down. When the onion has softened, add the greens, roots, and water. Season with salt, but not too much. Adjust the salt after the greens are almost done. Serve with skillet cornbread. My wife cooks the cornbread, being a Yankie by birth she quickly adapted and has mastered a wide variety of southern foods.