Slow Cooker Turnip Greens Recipe (2024)

FAQs

What vegetables should not be added to a slow cooker? ›

Tender vegetables

Vegetables such as peas, asparagus and peppers can become a flavorless, mushy mess in a slow cooker. Stick to heartier root vegetables like potatoes, onions, leeks and yams, or wait to add the tender vegetables until the last 30 minutes or so of cooking time.

Add baking soda.

Salt is one of my favorite ways to cut the bitterness in turnip greens. I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes.

The humble vegetable is worthy of a second look. Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

Reduce liquid when using a slow cooker

It should just cover the meat and vegetables. Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well.

Preparing the Turnip Greens

You could also clean the greens by allowing them to soak in a clean bowl or sink of cold water for several minutes to loosen the dirt. Quickly rinse with running water before draining.

A variety of herbs and spices can be added to the mashed turnips. Try a tablespoon of finely chopped sage or rosemary, a clove or two of roasted or sautéed garlic, or a pinch of paprika or ground ginger. If your turnips came with the greens, don't throw them away.

Turnip greens are healthy and rich in essential vitamins, minerals, and antioxidants. Turnip greens can be eaten raw and added to salads, but since the fiber content is high, it is better to eat them cooked. Turnip greens have a spicy flavor similar to mustard seeds.

As seen above, a 100 g serving of raw turnip greens has 89.7 g of water. In addition, according to the USDA National Database, the serving has 3.2 g of fiber (6). These two nutrients are vital in promoting digestive health by preventing constipation by increasing the weight and size of your stool.

Improves digestion

Turnip greens are a valuable addition to any diet for their high levels of nutrients and antioxidants. They are a good source of dietary fiber, Vitamin C, and Vitamin K. All of these nutrients help support digestion and overall health.

You can use turnip greens just as you would any other leafy green. Toss a bunch into soup, blend them into a pesto, or layer them into lasagna. You can eat them raw—they'll add a nice peppery zing to salads. But you may prefer smaller, younger leaves; the more mature leaves have a stronger flavor.

What is not to be used with green vegetables when cooking? ›

Other acids used in cooking include vinegar and lemon juice, but these foods can greatly impact taste. Cooking green vegetables in an acid can cause the color to become dull green and the texture to become mushy. This occurs because acidic substances break down chlorophyll into pheophytin.

Taking sodium bicarbonate in very high doses is possibly unsafe. It is also possibly unsafe to take sodium bicarbonate that it is not fully dissolved into a solution. Stomach rupture and serious changes in electrolyte levels have occurred.

The US Food and Drug Administration, the US Department of Agriculture and other scientists agree: use a cold water soak with baking soda to effectively help remove dirt, chemical residue, and other unwanted materials from your fresh vegetables and fruits.

Not enough liquid: Slow cookers rely on moist heat to soften food. If you don't have enough liquid in the pot, the carrots won't cook evenly and may stay tough. Aim for at least a cup or two of liquid, enough to reach about a third of the way up on the ingredients.

The best vegetables for a slow cooker are sturdier veggies like celery, carrots, tomatoes, onions, peppers and green beans, like we used in this recipe. Also, cauliflower, corn, beets, potatoes (both Russet and sweet), mushrooms and squash are all great contenders, too.

Fish, shellfish, oysters, and clams need to be cooked quickly. Obviously, slow cooking is not very fast, and it will erase these subtle proteins. The only exceptions are squid and octopus because they tend to be hard meat, and slow cooking will make them tender.

Tender vegetables such as zucchini and beans can be added to your dish in last ¾ - 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.