This season I’m trying to use as much of each vegetable as I can and so far it’s working out. Turnip greens may be the most underrated, best tasting spring ingredient. For example,they make a great salad. And it’s cool to make a simple salad that is purely raw turnip root and leaf. This recipe, on the the other hand, involves 30-40 seconds of cooking the turnip greens and you should try it.
So much of the turnip is it’s leaves and you can eat them!
- 2 eggs
- 4 slices of extra sharp cheddar
- 1 or 2 turnip’s worth of greens, chopped
- Freshly ground black pepper
In a small frying pan, melt a large chunk of butter.
Crack the two eggs into the pan. Fry them. When you flip them, lay the slices of cheddar on top. Turn off heat and remove the eggs according to your desired consistency (over-easy, over medium, etc.)
Throw the chopped turnip greens into the pan. Now, you might be able to cook them down just with the residual heat of the pan. I use this miniature cast iron, so it retains heat well. Sometimes I’ll light the flame again to cook it faster. Stir the greens for about 40 seconds and then place them over the eggs on toast or whatever you like. Grind pepper over all. Then eat!