There are many canned produce items that I have less than fond feelings for. Top five least favorite are canned spinach, canned cranberry sauce (come at me you can-cran zealots), canned peas, canned mushrooms, and lastly, canned turnips with their greens.

That being said, canned vegetables helped my mom keep vegetables on our table regularly, and for that, I am grateful. Feeding a family of 6 is no joke. Now that I have my own family, I am more and more amazed by her every day.

As an adult, one of my favorite things is finding a new appreciation for things I did not care for as a child. It reinforces my mantra that we are feeding children for the long game. If we can keep their relationship with vegetables positive, there is hope that one day they will choose to serve turnip greens on their table.

For this recipe, we are only using the turnip greens, but I highly recommend trying your hand at turnips. They are similar to a potato, but have a mild bitterness. I love them boiled and then mashed into garlic potatoes (see recipe next week).

Ingredients

2 slices bacon, diced

1 shallot, sliced thin

4 garlic scapes, sliced thin on the diagonal

1 head of turnip greens, roughly chopped

salt and pepper to taste

Instructions

1. Add bacon to large skillet. Cook until lightly browned.
2. Add shallot and garlic scapes. Cook until softened.
3. Add greens and cook until bright green and slightly wilted.
4. Add salt and pepper to taste.
5. Serve warm.