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 sauté in the skillet is a fine way to treat them as well.