Home › G › Greens, Boiled Turnip

Greens, Boiled Turnip

INGRE- DIENTS.-To each gallon of water allow 1 heaped tablespoonful of salt; turnipgreens.

Wash the green well in two or three waters, and pick off all the decayed and dead leaves; tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them boiling quickly, with the lid of the saucepan off, and when tender pour them into a colander; let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied with and serve.

TIME.-15 to 20 minutes.

SEASONABLE in March, April and May.