After missing out on greens my entire life its finally time to give them all a try. This week turnip greens take center stage. Did you know, thank you Dr. Axe, that turnip greens contain a disease-fighting antioxidant, glucosinolate? The amount of glucosinolate found in turnip greens actually beats the quantity in many other leafy greens including nutrient powerhouses like kale and collards. Go figure! And they're easy to cook and don't necessarily need to be drench in pork fat. Enjoy!
What you need:
1 (14 ounce) can chicken broth
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound turnip greens, chopped
1/2 teaspoon white sugar
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.