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Yesterday I bought a bunch of turnips with the greens still attached. A couple of my recipe books stated that both the turnip and turnip greens are anti-carcinogenic, so I decided to try the greens. I trimmed the leaves from the stems, and sliced the stems into 1″ segments. I sauteed them separately in butter and they were mild and delicious! One book suggested cooking the stems like asparagus, and I think that would work fine. I roughly chopped the greens, sauteed them in the butter, and sprinkled a little cayenne pepper on them. I had them over fried polenta and melted cheddar cheese, with a side of home-made refried beans. It was a winner! I highly recommend eating the greens. Once you get the turnip bunches home, my book recommended removing the tops from the roots and storing them separately. I wash my greens and stand them up in a glass of water (like a leafy bouquet), with a plastic bag over them & store them in the refrigerator. They stay fresh and crisp longer that way.
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