Turnip and beet greens
Ever wonder what to do with the greens sprouting out of your favorite root vegetables? Green up some classic recipes with a healthy dose of vitamins A, C and K, along with essential minerals like potassium, magnesium and iron. Beet greens are the mildest tasting and resemble spinach in flavor while turnip greens, along with mustard greens, are a bit more spicy. All of these are delicious sautéed until tender with vegetable stock, olive oil, salt and pepper, and used in place of spinach in lasagna, or tossed with peppers and onions for enchilada filling.