Ingredients

serves 4

　　4 large turnips (about 2 pounds)

　　4 tablespoons (1/2 stick) unsalted butter, plus more for greasing

　　1 pound kale or young collards

　　1/2 cup dry breadcrumbs

　　Grated zest of 1 lemon

　　4 green onions, thinly sliced

　　Salt and freshly ground black pepper

　　

Step 1

Position a rack in the upper third of the oven and preheat the oven to 400 degrees. Trim most of the taproots and green tops from the turnips, but leave a little of both attached. Scrub the turnips well under cold running water and pat dry. Rub them with a little butter, wrap them in foil, and put them on a baking sheet. Place the baking sheet on the upper rack of the oven and bake until the turnips yield slightly when pressed with a finger, about 1 hour.

　　

Step 2

Meanwhile, stem the greens and cut them into 1-inch-wide strips. Wash them thoroughly and drain them, leaving some moisture clinging to the leaves. Put the greens in a large skillet, cover, and cook over medium-high heat until the greens are wilted but still bright green, about 4 minutes. Turn the greens out onto a platter and spread them out to cool.

　　

Step 3

Melt 2 tablespoons of the butter in a small pan over medium heat. Add the breadcrumbs and lemon zest, and thoroughly mix them with the butter. Transfer the mixture to a bowl and set aside.

　　

Step 4

When the turnips are tender, unwrap them and let them stand until cool enough to handle. Slice off the tops; then, with a melon baller or a small spoon, scoop out the inner flesh, leaving a 1/2-inch-thick shell. Set aside the inner flesh for another use. Put the shells on a lightly greased baking sheet and set aside.

　　

Step 5

Put the onions and the remaining 2 tablespoons of butter in the skillet used to cook the greens, and place over medium-high heat. Saute until the onions are softened, about 2 minutes. Add the greens, a liberal pinch of salt, and a few grindings of pepper, and toss well. Fill the turnips with the greens, sprinkle them with the crumb mixture, and bake until the crumbs are golden and the turnips and greens are heated through, about 20 minutes.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.