Spring Greens 

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bowl with salad greens

Searching for new vegetables to prepare for dinner? Look no further, a fresh spring recipe is here. Greens are plentiful this time a year which can lead you to feel like they are just a boring and bland pile of leaves, but trust me—this dish is about to blow you away. This recipe is filled with some of the best flavors of spring, including handovers, turnip, and mustard greens. Mixed greens are light enough to be served as a side and plenty hearty enough to be enjoyed as a main dish. Not only do they taste great, but they are also good for you. Convincing your family to eat more vegetables will be a thing of the past.

To prepare these fresh greens for your recipe take out the thick stems and discard them. Place greens in the sink and wash the greens thoroughly with cold water. Salt can be used to help get and grit you see or feel off the leaves or the bottom of the sink. Since we are cooking the green there is no need to worry about drying them too much. Now you are ready to enjoy this classic spring greens recipe. 

Handovers, Mustard & Turnip Greens With Bacon

by Classic-Recipes


  • 1 pound each mix of handovers, turnips, and mustard greens.
  • 4 strips bacon (diced) optional
  • 1 small onion (chopped) optional
  • 1/2 teaspoon freshly ground black pepper
  • ½ teaspoon salt to your taste 
  • 1 ( 32oz) Low Sodium Chicken or Vegetable broth
  • 1 teaspoon baking soda( helps to tender greens)
  • 1/2 teaspoon crushed red pepper (optional)
  • 2 cups water


In a large Dutch Pot or saucepan over medium heat, Pour the liquid and mix greens into the pot. Stir in the remaining ingredients. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally. Cook for about 45 minutes.

If you have any questions or would like more information, please contact Sheila Gregory at sheila_gregory@ncsu.edu or call 232-2261.