Turnip greens (Rübstiel) Grandma Friedchen's style

Ingredients for 4 servings:

• 750 g beef (boiled beef, tongue or leg)
• 1 kg turnip greens
• 1 kg potatoes
• salt and pepper
• some butter or cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The farmer grows turnip stems by sowing turnips too closely together. The plants grow quickly and slenderly. The turnips are useless, but the stems are delicious and crisp. Preparation: Remove the dark leaf parts from the turnip stems and discard. Wash the stems and the strong leaf ribs thoroughly and drain, then cut into pieces about 3 cm long. Peel and dice the potatoes. Simmer the beef in about 1/2 – 3/4 l of water (season with salt and pepper). Place the chopped turnip greens in a sieve and briefly pour boiling water over them. After 1 1/4 hours, add them to the meat. After another 1/4 hour, add the potatoes to the meat and turnip greens, and simmer for another 1/2 hour. After the 2 hours of cooking time, remove the meat and some of the broth (so the vegetables don’t become too soupy – turnip greens absorb water). Roughly mash the turnip greens and potatoes, season with salt and pepper, and finish with a little butter or cream. Serve the meat sliced. Turnip greens are also great for freezing.