A blogger that I've been following for awhile (The Slow Cook) eats sauteed greens for breakfast with a fresh poached egg on top. Well, if he can eat that for breakfast, I can eat it for dinner alongside some roasted sweet potatoes, beets and carrots. The turnip greens are so tender right now that they barely require any time in the pan to soften. Just a little bacon and chopped garlic and they are ready.
Fresh eggs poach better than old. I've been using fresh eggs purchased from Little Red Hen Farm in Concord, GA. Chris Wernau collects his the day before he sells them at the Roswell farmers market and labels them with that date. It's hard to get fresher than that.
Fresh Turnip Greens
Two strips bacon
1 pound turnip greens, rinsed, and chopped
two cloves garlic, chopped
1/4 cup chicken broth
Cook bacon until crispy. Remove from pan to cutting board to cool. Drain excess grease from pan. Add chopped greens and garlic. Add salt to taste. Move it around in the pan to let it wilt a bit. Add chicken broth and then cover the pan. Remove from heat and let greens finish cooking. Chop cooked bacon and then crumble it over greens. To serve, mound it up on a plate and add a poached egg. Garnish with a sprinkle of kosher salt and a couple cracks of fresh pepper.
The greens will soak up the runny egg yolk, which I think we all agree is the best part of a poached egg. But don't let that discourage you from scooping up a bit on a piece of toast too.