Turnip Tops
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Turnip tops (shoots from old turnip roots)
- small handful Salt
- Bacon
- Cold water
Instructions
- Soak the turnip tops in cold water for an hour before cooking. When ready to cook, bring a large quantity of water to a boil—the more water used, the better the greens will look in color. Add a small handful of salt to the boiling water, then put in the vegetables. If using bacon in the Virginia style, cook the greens with the bacon. Fresh and young turnip tops will be done in about twenty minutes. Drain them on the back of a sieve and place them under the bacon to serve.