Turnip Greens

From where I sit (New York City) turnip greens have become more Far Eastern than Deep Southern. Once a traditional spring green eaten in much of the southerly United States, turnip tops were already pretty much limited to soul food by 1980, when I began to focus on vegetables. Now, I can rarely find them in markets where collards, mustard, and salt pork are still sold. But I do see them in Asian groceries, where they are nearly impossible to distinguish from the various radish greens that are equally popular in the making of kimchee and soup, for which both are often destined.