Turnip greens to suit greens lovers and greens toleraters

My dad really enjoys a bowl of dark leafy greens cooked southern style or any other style for that matter.  Gary and I are more in the "how can wide hide the bitterness while still getting the nutrition" category.  This recipe from FatFree Vegan Kitchen suited all of us.

Of course, we had a head start on success using delicious, fresh-from-the-farm turnip greens from our CSA farm partner, Rocky Ridge Farm.  This recipe used most of one giant bunch of greens (11 oz).  The recipe says it serves 3 and that is exactly right - one normal side serving per person.  

All of the ingredients are essential; the smoked paprika and sprinkling of salt at the end nudge out the natural bitterness of the turnip greens.  The sweet dried cranberries and white balsamic balanced those deep flavors.  Fresh ginger and garlic are always welcome; you might be able to substitute a different onion, but don't omit it.  You did read correctly - no oil used at all.

Getting all of the soil off of the leaves, then de-stemming and large-chopping them takes significant time (maybe 45 minutes), but the actual cooking time was 15 minutes.

New Southern Greens from FatFree Vegan Kitchen

https://blog.fatfreevegan.com/2011/01/five-year-anniversary-new-southern-greens-recipe.html

- recommendation from Jane Smith