Life is full of surprizes and some are good. Last fall I planted Purple Top Rutabagas for the first time. I planted them a little too thick, so when they were about 4 inches tall I thinned them and cooked the greens. They are the best greens you'll find anywhere. I continued to cook the rutabega greens throughout the winter and into the spring and the flavor stayed the same. They're good with the rutabagas diced in as well.
Pick a grocery bag of leaves, remove the stems and wash in cold water 4 times. I normally fry 4 slices of bacon until crisp using a 4 quart pan. Remove the bacon and add a quart of water and salt and pepper to taste, bring to a boil and add the greens to the pot. Cover with a lid and allow to cook down for a minute or two, then add the rest. Bring back to a boil, then reduce to a slow boil and cook covered for an hour or more. A pone of cornbread and a slice of fresh onion and you're on your way to a meal. Claud
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