Both collard greens and turnip greens can be grown in most United States Department of Agriculture plant hardiness zones in the spring. Copyright 2016 KLTV. Whether you're cooking up a big batch for Thanksgiving, or looking to add more leafy greens into your diet, there is a huge debate about turnip greens vs collard greens. Turnip greens are best when picked and eaten when the plants are young. Megan Martin has more than 10 years of experience writing for trade publications and corporate newsletters as well as literary journals. Collard greens can be harvested in 60 to 75 days while most turnip greens take around 40 days to harvest. In order to differentiate between collard greens and turnip greens, you need to look at their appearance, growth seasons, and sun and soil requirements. 2 to 3 bunches of greens, about 2 pounds (Can be turnip, mustard or collards) 1 large onion, chopped (Optional) I don’t like onion cooked in my greens. Turnip greens are also smaller and more tender than their cousins, collards. Turnip greens are believed to have been cultivated in Hellenistic and Roman times, more than 4,000 years ago. Scoop out greens being careful not to stir up the dirt on bottom. Collard greens thrive in full sun, especially during spring. Even though I baked all the greens for the same amount of time, the mustard greens ended up with more browning than the others–which unfortunately meant the predominant flavor was more of a burnt taste. Enjoy them alone or with your favorite lean meat. Some greens can be eaten raw, but turnip greens are the most bitter of all of the greens. Once collard greens mature and leaves are picked, it is easier to differentiate them from turnip greens because they begin to grow in an upright habit with leaves at the apex of their long stems. Chinese Broccoli A Gray Media Group, Inc. Station - © 2002-2020 Gray Television, Inc. March 10, 2016 at 10:16 PM CST - Updated July 24 at 9:58 PM. Learn which plants thrive in your Hardiness Zone with our new interactive map! Both types of greens enjoy substantial sunlight, but can tolerate shade as well. Leafy greens are a staple in many people's diet. Collard greens have a coarser texture than turnip greens, but in their early stages of growth, they look similar to turnip greens as they grow in a mound or clump. To bring out their best flavor, ensure they get at least 4 to 5 hours of sun per day. Collard greens and mustard greens are quite different from one another. They tolerate – indeed thrive – in cooler temperatures; however, that is where the similarities end. Mustard greens are native to India, according to a specialty produce site. 5. The greens have a peppery, bold flavor, and are available in the winter months and through spring. Kale is milder than all the other greens and is often eaten raw in salads. While most people simmer them with ham hocks, they're also easy to use as a stir-fried green or in soups. They can be prepared much like collard greens, as a salad green, or cooked with pork fat or turkey wings until they're tender. It is perfect any time of day, and is a great way to use up leftover cooked greens. Both are widely considered to be very healthy foods. Here are a few options to get you started: Eating Collard Greens and Mustard Greens Raw. Whether you're cooking up a big batch for Thanksgiving, or looking to add more leafy greens into your diet, there is a huge debate about turnip greens vs collard greens. Both collard and turnip greens are cool-season vegetables, although collard greens are more cold- and frost-tolerant than turnip greens. All rights reserved. Remember that thicker greens, like collards, will take longer to cook to tenderness than a delicate green like baby kale.A basic, homestyle recipe for old-fashioned greens can be found at this link, prepared on The Chew by Chef Carla Hall.Rotini with greens and sausage: Greens are so excellent during the cooler months, and using them in different ways will boost the flavor and nutrition of whatever you pair them with. Collard, mustard and turnip greens are vegetable royalty in the South—and for good reason. The leafy parts that we eat are called “collard greens.” They’re closely related to cabbage, kale, and mustard greens and are prepared in similar ways. Here are a few options to get you started: Eating Collard Greens and Mustard Greens Raw. The collard greens had the earthiest flavor. Collard greens taste somewhat more bitter than turnip greens which tend to be sweeter. With their dark green leaves and mound-like growth pattern, it's easy to confuse collard greens and turnip greens. old-fashioned greens can be found at this link, Slow-cooker red beans and greens-sausage soup, Curried mustard greens and garbanzo beans with sweet potatoes, Sweet potato bars with butter-toasted pecans by Mama Steph, Cornbread dressing simplified by Mama Steph. Mustard greens, collards and turnip greens are all easy to prepare and make a delicious side dish anytime. Collard greens can be distinguished from turnip greens by their medium to dark green, or sometimes bluish-green color. For a fall or early winter harvest, plant them in midsummer, around six to eight weeks prior to the first frost. Though they all arrived in the U.S. at different times and in various ways, we are certainly happy that these greens, along with the familiar spinach and kale, are popular on Southern tables. You can also plant turnip greens in USDA zones 9 and 10 during fall and winter. There is no difference between communism and socialism, except in the means of achieving the same ultimate end: communism proposes to enslave men by force, socialism—by vote. > Loved for its nutrient-rich leaves that are used fresh as a cooked spring green, or dried for use in tea. Collard greens and mustard greens, though quite different in flavor, are often used in many of the same preparation styles. :( (I had such high hopes for the mustard greens. Mustard greens are native to India, according to a specialty produce site. When combined together, turnip and mustard greens make for a more tastier and healthier meal when compared to collard greens. Collards are vegetables that have large green leaves and tough stems, which are removed before eating. The greens will rise to the top, while the dirt will sink. cultivated in Hellenistic and Roman times. Here's a recipe that will give you a new outlook on greens!Slow-cooker red beans and greens-sausage soup: This soup is packed with incredible flavor and, if you believe many nutritionists, virus-fighting garlic. Turnip greens can grow even in sandy soil, although amending the soil is always a good idea for best growth. Both collards and turnip greens prefer well-drained soil that is free of any rocks, twigs or other debris. They grow in mounds or clumps, and most varieties have cut or lobed leaves that are thinner and less textured than collard green leaves. Turnip greens are best when picked and eaten when the plants are young. Mustard greens are much lighter green than collards. If you'd like to add to our collection of greens recipes, send your favorite recipe to MamaSteph@kltv.com. Let greens sit in water for about 20 minutes. Mustard greens are also high in vitamin C and E, two powerful antioxidants that help remove free radicals from your body. In cases where the soil is clay, add a 4-inch layer of compost and work it into the soil to a depth of 10 to 12 inches to fully nourish the roots. The three greens are also rich in beta-carotene, vitamin C, folate and iron. Cooking a nutritious vegetable like turnips and mustard greens is just as simple as cooking up the collard greens that Grandma use to make. How to Use Collard Greens and Mustard Greens.

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