Turnip greens are the leaves of the turnip plant, better known for its tasty root. Turnip greens are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, folate, copper, manganese, dietary fiber, calcium, vitamin E, and vitamin B6. They are a very good source of potassium, magnesium, pantothenic acid, vitamin B2, iron, and phosphorus. Additionally, they are a good source of vitamin B1, omega-3 fatty acids, niacin, and protein.

Rinse turnip greens under cold running water. Chop greens into 1/2-inch slices for quick and even cooking. Sprinkling with lemon juice and letting them sit for 5 minutes before cooking may help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens.  Serve healthy sautéed turnip greens seasoned with some soy sauce, lemon juice and cayenne pepper or make a simple meal with a little Southern inspiration by serving cooked turnip greens with beans and rice.