Turnip Greens

Turnips are especially delicious in the fall because they take up a slightly sweeter flavor than their other year-round counterparts. Many times in the past I simply cut the greens off the turnip and through them in the compost pile. My grandma and all Southerners are most definitely shaking their heads at my wastefulness of such a delicious part of the vegetable. To help encourage others from simply trashing a vital part of the turnip, I have included a recipe for sautéed turnip greens. Enjoy!


  • 1 lb turnip greens, stems removed and leaves chopped
  • 1 medium onion chopped
  • 1 tablespoon olive oil
  • 1 ⁄ 2 teaspoon sugar
  • 1 ⁄ 2 teaspoon cider vinegar
  • hot sauce to taste 
  • salt and pepper to taste


  1. Heat a pot of salted water to boiling. Cook greens until just tender, about 5 minutes, then drain.
  2. Add onion and olive oil to a skillet and cook until soft, 6 to 7 minutes, stirring occasionally. Add the greens and toss. Stir in the sugar and the vinegar and cook 2 to 3 minutes.
  3. Add a couple of dashed of hot sauce. Season with salt and pepper to taste and serve.


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