Rutabaga greens, often referred to as turnip greens since they come from the same family of vegetables, can be cooked and enjoyed just like other leafy greens such as collard greens or spinach. They have a slightly peppery and earthy flavor. Here’s a basic recipe for cooking rutabaga greens:
Ingredients:
- Rutabaga greens (you can use the tops from 2-3 rutabagas)
- Water for blanching
- Ice water for ice bath
- Cooking oil (optional)
- Garlic (optional)
- Salt and pepper to taste
Instructions:
- Harvest and Clean the Greens:
- Start by harvesting the greens from the rutabagas. You can use the leafy tops, but remove any tough or woody stems.
- Rinse and Chop:
- Rinse the greens thoroughly under cold running water to remove any dirt or debris. Drain them in a colander.
- Chop the greens into bite-sized pieces.
- Blanch the Greens:
- Fill a large pot with water and bring it to a boil. Add a pinch of salt.
- Once the water is boiling, add the chopped rutabaga greens.
- Blanch them for about 2-3 minutes. This will help tenderize the greens and brighten their color.
- Ice Bath:
- Quickly transfer the blanched greens to a bowl of ice water. This stops the cooking process and helps retain their vibrant green color.
- Drain and Squeeze:
- Drain the greens from the ice water and gently squeeze them to remove excess moisture. Be careful not to crush or over-squeeze them.
- Saute (Optional):
- Heat a skillet or sauté pan over medium heat. If desired, add a small amount of cooking oil and minced garlic for extra flavor.
- Add the blanched and drained rutabaga greens to the pan.
- Sauté them for 2-3 minutes, tossing occasionally, until they are heated through and any added garlic is fragrant.
- Season and Serve:
- Season the cooked rutabaga greens with salt and pepper to taste.
- Serve them hot as a side dish.
Rutabaga greens can be a nutritious addition to your meals, providing vitamins and minerals. They pair well with various seasonings, so feel free to experiment with different flavors like lemon juice, red pepper flakes, or vinegar. Enjoy them as a side dish, in salads, or as a component of other recipes that call for leafy greens.
