I like eating greens, but I’m not fond of strong, sometimes bitter and sharp leaves, like mustard greens and collards. Sure, you can cook them down with vinegar and pork, but then you lose that vegetable-ness which is what I like about leafy foods in the first place. So, I don’t grow those, but I do plant turnips, which have big and bold tops. When I harvest the turnips, I confess to feeding the tops to the goats and chickens. My animals eat them with enthusiasm, and so I don’t feel guilty about wasting good food. Win-win!
But, early in the summer, when the greens are still young and a tad sweeter, I do eat them. The turnips needed thinning.
I trimmed off the bottoms (fed those to the chickens) and had a bowlful of tender leafy greens. I washed them very well and spun dry in a salad spinner. I turned the heat on high under my cast iron skillet and put in a dollop of that good bacon grease that I keep in the fridge.
I added greens to the skillet,
and turned over constantly with tongs (don’t just stir!)
It took just a couple of minutes for the greens to wilt down to exactly how I like them, they’re still bright green, but tender and cooked through.
I put this batch onto a flour tortilla, added beans (cooked in a homemade tomato sauce) and cheese to make a burrito.
The next night I cooked up the rest of the turnip greens, and tossed them in with spaghetti and feta cheese, and then I ground fresh black pepper generously over the dish. Delicious.