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I know that kale is all the rage these days, but I’m partial to turnip greens myself. The traditional Southern method of cooking turnip greens involves ham hocks — not healthy. But this healthier recipe is quite good. Buy a bunch of greens with the turnips attached. Chop off the greens for this recipe and save the turnips for a recipe to come. They’re delicious, too.
Turnip greens have antioxidant and anti-inflammatory benefits. They are an excellent source of vitamins C, E and K.
1 bunch turnip greens (about 1 pound)
2 tablespoons lemon juice
1 14-ounce can chicken broth
1½ cups water
3 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
1. Rinse the turnip greens under cold, running water while scrubbing gently with your fingers. Dry them in a salad spinner or with clean paper towels.
2. Cut the stems off at the base of the leaves and then tear or chop the greens into small pieces.
3. Sprinkle the greens with lemon juice, tossing to coat. Set aside.
4. In a Dutch oven or a heavy metal stockpot, bring chicken broth, water, olive oil, salt and pepper to a boil.
5. Add turnip greens to the boiling liquid and cover.
6. Reduce heat to medium and simmer, stirring every 15 minutes, for an hour.
7. Drain the greens to serve.
Turnip Greens (4 serving)
Amount Per Serving
Calories 132.9, Total Fat 11.1 g, Saturated Fat 1.9 g, Polyunsaturated Fat 1.9 g, Monounsaturated Fat 8.0 g, Cholesterol 2.2 mg, Sodium 611.1 mg, Potassium 533.2 mg, Total Carbohydrate 9.3 g, Dietary Fiber 3.7 g, Sugars 1.5 g, Protein 2.2 g