Posts tagged Turnip Greens
Sautéed Greens with Olives

Serves: 6

Time: 20 minutes


  • 4 cloves garlic, thinly sliced

  • ¼ tsp crushed red pepper flakes, plus more

  • 10 cups torn mixed greens (such as kale, collards, cabbage, turnip greens, lettuce)

  • Kosher salt and freshly ground black pepper

  • ¼ cup black olives, pitted, halved

  • 2 Tbsp. (or more) fresh lemon juice


  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.

  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.

  3. Add greens a handful at a time, tossing until wilted between additions.

  4. Season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.

  5. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.


Based off a recipe from

Honey Glazed Roots and Greens

Serves: 2-4

Time 35 minutes


4 cups turnip root, diced *

4-6 cups turnip greens and stems, cut into ½ inch strips **

¾ cup onion, diced

¼ cup oil

¼ cup honey

4 Tbl cider vinegar

1 tsp salt

¼ tsp black pepper

*Can supplement with potatoes, radishes to make the full 4 cups.

**Can supplement with any other greens in your share.


  1. Cut turnip greens from bulbs, keeping the stems. Cut the greens from the stems. Wash the stems and roots under running cold water.

  2. Heat the oil in a large cast iron skillet over medium heat. Add onions and sauté for 2 minutes. Add diced roots and stems. Stir the vegetables, then pat them into a single layer and cover the skillet with a large lid. Turn the heat down to medium low and leave the roots undisturbed and covered for 5 minutes. Remove the lid, stir and repeat the process above leaving the turnips covered for another 5 minutes.

  3. Remove lid, add honey, vinegar, salt and black pepper. Increase heat to high – stirring only once or twice. Cook roots for another 5 minutes. Add the greens, stirring to wilt the greens then leave turnips undisturbed until all of the moisture has evaporated and been absorbed into the vegetables.

  4. Serve hot or at room temperature as a side dish.

Based off a recipe from