Greens - harvesting and eating

[prairiegirl]

I would appreciate any information on how to harvest and prepare turnip greens, leaf lettuce and beet greens.
I've grown leaf lettuce in the past, but I always seem to pick at the wrong time. I've grown beets with so-so results. This is our first year growing turnips.

Also, someone was telling me that they chop the green tops of onions and freeze them. Does anyone know if that's all there is to it?

Thanks for your help.

prairiegirl

 

[tinychicken]

Not much help with the turnip greens.

Regarding the lettuce, what is wrong with it? A planting of lettuce is only good for about 3 weeks and then it turns bitter and starts to bolt. Also, hot weather will hasten that along. Is bitterness your problem?

Beets, like all root veggies, like loose soil so they can grow. I never pick the beet greens. However, I plant Swiss chard, which is closely related to beets. That way the beets can keep their leaves and grow properly and I still get piles of greens.

Never tried freezing the onion tops. I would imagine that would work for a cooked dish, but would think they'd be mush in something like a salad.

 

[Rolsjo]

Beet Greens

I love these guys, they are so tasty. All you need to do is steam them up.

Rinse the greens very well. Some people use them whole, but I prefer to chop them up before cooking. Cut the greens off the beet about an inch above the beet, then trim off the top of the beet and slice it into the pan. I do this because it is very hard to get all the soil right off the top of the beet and I do NOT like gritty greens. Ad about 1-2 inches of water to your pan and put on HIGH heat. Once it comes to a boil, reduce heat to Medium and cook 10-15 minutes or until desired tenderness. I am odd in that I like my greens to still be a little crunchy, but just cook longer if you like them very soft. Serve with butter, salt and pepper.

Any greens can be cooked this way. If you want more seasonings you can add sauteed chopped onion, chopped garlic, bacon or any other flavors you like. My MIL only eats greens with butter and vinegar.

 

[Chicks_N_Horses]

Quote:
WASH VERYYYYYY GOOOOOD! I have learned this by experience LOL

We pull 'em up. Use the turnip roots too. Chop them up and put them in the pot with the leaves.

I have never frozen onions before....? Hmmm

 

[lalaland]

yum! beet greens, turnip greens, mustard greens, kale, chard.... rinse thoroughly - grit spoils the dish

saute a little garlic in olive oil in the biggest frying pan you have. throw a humungous amount of washed greens -mixed or all one kind - just washed so there is a little water on them - into the frying pan while it is still hot. turn heat on low, and put a lid on them. may need to add a little water - in a few minutes they just wilt. If you could barely get the lid on, you will need to turn them so the greens on top can get to the heat in the pan.
you can:
eat them as is, or
- add a can of drained white beans to warm them up, put the greens and beans over pasta
- drizzle a little maple syrup over the greens (very little) and crumble up some gorgonzola cheese, pop that lid back on so the cheese melts, OMG is that good

turnip greens and mustard greens tend to be a little intense
collards and kale need a longer cooking time to get tender
if you mix your greens, put the tougher ones in the pan first (kale for example) and add the tender greens (beet, chard, spinach) last.
Enjoy