You might also know it as: turnip leaves, turnip tops
Taste: spicy, sharp, bitter, similar to mustard greens
How to buy: Select greens that are crisp and deep green in color.
How to eat: Turnip greens are smaller and more tender than collards. Use in salads or for cooking, and add to soups, stews, or simply sauté for an easy side dish. Cooking mellows the flavor.
How to store: Store unwashed in a perforated plastic bag.
Rich in calcium, turnip greens are also loaded with glucosinolates, natural sulfur-containing compounds which have been shown to suppress DNA damage1 and reduce risks of prostate cancer by 32% when dietary intake is high.2
- Verhagen H, Poulsen HE, Loft S, van Poppel G, Willems MI, van Bladeren PJ. (1995) Reduction of oxidative DNA-damage in humans. Carcinogenesis.;16(4):969-70.
- Steinbrecher A, Nimptsch K, Husing A, Rohrmann S, Linseisen J. (2009) Dietary glucosinolate intake and risk of prostate cancer in the EPIC-Heidelberg cohort study. Int J Cancer ;125(9):2179-86.