Ain’t no thing but a turnip green. If you’re not familiar with turnip greens, they’re a great option to have in veggie rotation. Like most greens they’re chock full of good vitamins –  in this case, vitamins A, C & K along with calcium. (Vitamin K by the way helps the body process protein and calcium). They’re a little firm and bitter but this mellows out once cooked. They taste like an earthier, milder mustard green. Once they get a deep green color they’re cooked.

Servings: 4
Prep Time: 2 minutes
Cook Time: 15-20 minutes
Ingredients:
1 pd turnip greens, chopped
1 T grated coconut
1 t cumin seeds
1 t mustard seeds
1 t turmeric
chili powder to taste
salt to taste
chili pepper if desired
handful of curry leaves

Method:
Turn a pan onto medium-low heat. Pour a touch of oil. Lay down cumin and mustard seeds and if desired, the chilies. Let them sputter for about a minute. Now add in all remaining ingredients. Add a cup of water. (Enough to partially submerge the turnip greens). Cover and cook, stirring occasionally. Serve hot with rice or roti. Note that I used sweetened coconut. If desired used unsweetened.