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Avoid leaves that are wilted or yellow or have slick dark green patches.
When you cook turnips, don't throw out the tops, which have a strong flavor and cabbagelike texture. "They're loaded with fiber and vitamin K," says Maggie Moon, RD, a nutritionist for the New York City-based online grocer FreshDirect. One cup of the cooked greens fulfills 20 percent of the daily requirement for vitamin B6.
Fresh ideas: "Blanch turnip greens to soften their bite," Green says. "Then sauté them in olive oil with garlic and finish with a little lemon juice or apple cider vinegar." Or sauté garlic, onion, and lemon zest in olive oil; add turnip greens and white wine and simmer until soft. Then puree in a blender and serve as a dip with crusty bread.