Turnip greens are a nutritious and versatile ingredient in Southern and European cuisine. They are an excellent source of vitamins and minerals, including beta-carotene, which may be protective against rheumatoid arthritis. Turnip greens can be used in place of spinach or other greens in recipes and can be stored in the fridge for 3-4 days.
Turnip greens are the leaves of the turnip plant, Brassica rapa. The turnip is part of the Brassicaceae family, which also includes broccoli, cabbage and mustard greens. Both the root and the leaves of the turnip were highly prized by the ancient Greeks and Romans, who developed and bred a number of new varieties. It has been cultivated for nearly 4,000 years.
The turnip arrived in North America with European settlers. During the 18th and 19th centuries, plantation owners typically kept turnip roots for themselves, giving the leaves to their slaves. Many slaves were of West African descent, and their traditional cuisine employed a wide variety of vegetables, for which turnip greens became a substitute. In modern times, these greens remain an important ingredient in Southern regional cooking. Turnips and their greens are also prized in Europe, although European consumption of turnips declined following the widespread acceptance of the imported potato in the 19th century.
Smaller and more tender than other commonly used greens, such as collard greens or mustard greens, turnip greens also have a milder flavor. They can be used quite interchangeably in any recipe that calls for fresh spinach or other greens and can make a tasty addition to casseroles, such as vegetarian lasagna. Vegetables can be quickly sautéed, alone or with other vegetables or grains. Stored in a plastic bag in the coolest part of the refrigerator, washed greens usually stay fresh for 3 to 4 days.
From a nutritional point of view, turnip greens are considered an excellent source of nutrients, especially vitamins C, E, B6 and K, as well as minerals such as copper, calcium and manganese. The beta-carotene found in turnip greens may be protective against rheumatoid arthritis, as one of its functions is to support the proper function of the immune system. It can also help the body maintain healthy membranes, including the synovial membrane that lines the joints.
The vitamins C and E in turnip greens work together to slow down free radicals that can exacerbate joint damage. The calcium in vegetables may be helpful in preventing or slowing bone loss. As a source of copper, these greens may be beneficial for people suffering from rheumatoid arthritis, as copper is needed for the production of connective tissue that is damaged by the autoimmune condition. Turnip greens also provide dietary fiber, which is helpful not only in regulating elimination but also in maintaining colon health.
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