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Know your leafy greens: 15 favorites to add to your diet

By: Melissa Breyer on March 22, 2014, 1:35 p.m.
Turnip greens

Photo: Anna Kucherova/Shutterstock

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14. Turnip greens

Don’t throw out the greens of your roots – most are surprisingly tasty and provide an excellent source of vitamin C. Turnip greens have a peppery turnip taste, and can be used in place of kale or other root greens such as beet greens. When ready to use, remove leaves and discard stems; if they seem very tough, you can blanche them before cooking by dipping them quickly in boiling water. Southern tradition pairs them with a slow cook and a piece of pork, but a quick saute in the skillet is a fine way to treat them as well.