ppl down south used to have 'greens' and I think there was a ham hock involved (which I wouldn't even buy). I know I cook them, I guess like spinach, but what seasoning can I use.
(This is how I prepare kale, chard, collard greens... I imagine turnip greens would fare just as well, but make no promises.)
Traditionally, they are boiled with ham hock or bacon. Adds a great smoky, rich flavor.
bacon makes everythng taste better :-) I'm sad to have given it up :-(
start out by washing very well to remove any grit. I like to remove the tough ribs, if any, and blanche them in a large pot of boiling water to get rid of any bitter taste. After they are blanched, I saute them with a very small amount of olive oil, garlic, salt & pepper.
My dad used to grow swiss chard and I loved that, but never see it in the store. I'm hoping this is similiar. Can't wait to have my own garden.