I love growing food! Turnips are so easy and they do double duty in the kitchen. You can eat the greens as you thin them out or when you pick the turnips, and of course you can roast the turnips themselves or put them in soups and stews.
Turnips are cruciferous veggies and the greens are a bit prickly. So rather than putting them in fresh salads, I cook them. You can cook them up the same way you’d cook collards or kale. This time I had a chicken liver around and some drippings from the morning’s pork sausage in the pan.
Cooking the Greens & Liver
Real food doesn’t have to be a lot of work or anything fancy to be good for you and tasty, too. Here’s how I did it:
- A large bunch of turnip greens – they’ll cook down a lot
- 1 fresh chicken liver, rinsed and patted dry
- About 1 cup of stock
- 1-2 Tbsp apple cider vinegar
- pinch real salt
That’s all there is to it! This nutrient-rich dish was just what I needed!