Turnip Greens

Preparation

1. Step 1

   Tear the turnip green leaves from their stems; discard the stems (if you like, tender, thin stems can be sliced and cooked along with the leaves). Stack several leaves on top of one another, roll them up, and then slice them. Put the pieces in a large bowl or sink filled with water. Swish them around; any debris will sink to the bottom. Remove the greens, drain the water and repeat if needed.

2. Step 2

   Heat the olive oil in a Dutch oven or large, heavy skillet over medium-high. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.

3. Step 3

   Add the balsamic vinegar and deglaze the pan by scraping up any browned bits. Add the stock, greens, cayenne, 1½ teaspoons salt and ½ teaspoon pepper to the pot. Bring to a boil and then reduce to a simmer. Cook uncovered for 30 minutes, then stir in the smoked paprika. Continue cooking until the greens are tender and no longer taste bitter, about 30 minutes longer (you may need to add a splash of stock or water if the liquid evaporates before the greens are cooked to your liking).

4. Step 4

   Taste to adjust the seasoning, adding more salt, cayenne or smoked paprika, if desired.