TIPS ON TURNIP GREENS

If young turnips are in season, peel and dice and pop them into the pot ahead of their greens. Cook in softly boiling stock until softened, about 10 minutes, then stir in greens. If you like that addition of texture but aren’t crazy about the concentrated turnip flavors combined, try new potatoes instead.

Rinse greens well. Really well. I draw cold tap water into a pristine clean sink. I swish the greens around in the water, letting debris settle to the bottom. I remove the greens to a colander and drain the sink, rinsing it thoroughly. I repeat the bath three times, then squeeze greens dry in clean cloth toweling or paper towels.

Smoked pork may take several forms, including whole hocks, necks or chopped ham. I like to splurge on boneless smoked pork hocks to make this meaty enough for a main dish.

Vegetarian? Try substituting smokeflavored tempeh to flavor your greens, and a vegetable stock in place of poultry stock. Or season with smoked salt or smoked paprika as an alternative to smoked meat.

Pot liquor (frequently spelled pot likker) is a Southern term that refers to the cooking liquid left behind when greens are gone. Surely it was the reason cornbread was created. The broth is highly seasoned, with iron and vitamins from the greens leaching into the poaching liquid. Try ladling greens with their broth directly over a piece of cornbread in the bottom of your bowl and you’ll understand its affection.

Try mixing a variety of greens to provide interesting texture to your dish. Collard greens are a favorite of mine, and my children came to prefer them due to their mild flavor and sturdy texture. Mustard greens are good to mix in, but a little strong on their own for some young palates.