Lucky for me a random patch of turnip greens seeded themselves in a cozy little corner of my garden. It would be an absolute shame if I didn’t whip them up, and share the recipe with y’all. Unlike the mushy, cooked-to-death turnip greens boiled in water, my seared greens have all of the rich, earthy flavor and colors you’d expect. The great thing about this recipe is that it can just as easily be used for collards, mustard greens, or spinach.
RECIPE: Makes 4-6 servings
1 large bunch of turnip greens, roughly chopped
2 slices bacon, chopped
1 cup onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
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Pinch of sugar
Grated Parmesan for garnish
METHOD:
1. Prepare greens by giving them a thorough wash. Pull leafy greens from any large stems. Give them a rough chop or a tear.
2. Heat oil in a large skillet over medium high heat. Add chopped bacon and onion. Cook until bacon is crispy and onions are translucent. About 7 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant. About 30 seconds.
4. Add turnip greens and remaining seasonings. Cook, stirring constantly, until tender and bright green in color. Remove from heat. Top with grated Parmesan or red pepper flakes. 
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