Braising is a great technique for turnip greens, as well as many other substitutes, such as Swiss chard and kale. Learn about using wine and vegetable broth to cook down greens with helpful hints from an organic gardener in this free video on garden-to-table cooking.
Hi, I'm Willi. And hey, I'm Jon. And we are the hosts of "Grow. Cook. Eat." And today, we're eating turnips. I'm going to show you how to grow turnips and then we're going to make some braised turnip greens. I'll keep and open mind on this one. Yeah. You like turnips. I've fed them to you before. All right. Bring it. All right. Turnips are a great vegetable to grow because you get two crops out of it. You get the root and the green. And you can harvest the greens when they're at the baby green stage or when they're larger and more mature like these. It only takes about two months to go from seeds until your starting pull up your first root, even less time if you want to start harvesting greens. And so, today I'm going to plant some mustard greens. And as you can see, they have pretty small seeds. But I'm going to sew them in a row here next to the turnips. Once they sprout, I'm going to go back through and thin out the ones I don't need. Then go ahead, and just at first water them in with some water from the watering can. This helps settle the seed into the soil. And then, after you do that you can go back over and just sift a really fine layer of soil over the top. Because the seed's small; you don't want to cover it up too deeply or it'll have trouble germinating. And then, go back over it again with the water. Once you've gotten that seed wet, you need to keep it moist until it germinates. If it dries out the seeds won't germinate. I'm going to harvest some leaves now. You can just go ahead and pinch off the leaves that are on the outer sides. You can also just go ahead and ahead and pull up the whole root. I've got some baby roots right here that you can see. And then you can just twist off the root and save them for later, and go ahead and eat the greens. So, I'm going to harvest a few more roots here because I need quite a bit of greens for the recipe we're cooking up tonight. Braising greens is super simple. I'm going to start out by heating up some olive oil and then sauteing some garlic and onions. So, I'm just going to turn on the stove to a medium high flame. And then pour in two tablespoons of olive oil. Then I'm going to let the olive oil heat up. Now that the olive oil's shimmering a little bit, I'm going to put in one plump garlic clove that I've minced up. And I'm just going to stir it around here in the olive oil until it kind of releases its fragrance and starts to soften up a little bit. And I'm going to add in a half cup of chopped onions. It usually takes about two or three minutes for the onions to soften up. OK. The onion's looking pretty good to go. So, John's been getting the greens ready, so we're going to go ahead and put them in. We're just going to cook the greens a little bit until they start to wilt. Then you're going to go ahead and add the liquid into the pan. So, today, instead of raising this lid, I am using a half cup of vegetable broth. So, you could definitely use chicken broth too. And then, for a little bit of extra flavor, I'm also going to add in a quarter cup of a dry white wine. Once you get the liquid in, just go ahead and give the greens a stir, and then you're going to put a lid over the pan, turn the heat down to medium low, and set your timer for ten minutes. And we're just going to let the greens cook slowly in the liquid so that they get really tender. You want to check on them a couple of times to make sure that they're not sticking. If they are, you can add in a couple spoons of water. So, once the greens have been cooking for about ten minutes, they'll be really tender.And as you can see, there's still some liquid in there but the greens absorbed a lot of that liquid. And what I'm going to do is just turn up the heat to medium high again and just cook off any of this extra liquid. So, once most of that extra liquid is cooked off, then to finish off the flavor, I'm going to add one tablespoon of white wine vinegar and then a pinch of salt. And then the greens are ready to go. OK. Time for dinner. I'm hungry. And here's yours. Oh. Thanks. Just have one...good. In the greens I used wine and broth, vegetable broth. But you could use chicken broth, you could use apple cider to help them cook down. It's a really easy recipe to change up and use with whatever you have on hand. Well those are surprisingly tender. Yeah. Braising is a great technique. And you can use any green really. So, Swiss chard, kale, they all braise really well. Well, we hope that you'll stop back again soon and watch some more episodes with "Grow. Cook. Eat." Later on in the summer we're going to be talking about tomatoes and eggplants and some other warm season crops. And keep those comments coming. We really appreciate them.