Does anyone else poach eggs in leftover turnip greens? I told someone about this and they looked at me like I had lost my damn mind.

If I recall correctly, this was once a common use of collard green pot liquor in the South. Similarly, rice is often cooked in black bean pot liquor in Oaxaca.

My guess is that if you do a careful survey of world cuisines, repurposing liquid from cooked greens or beans is a nearly universal practice. Many people in old times (or even today) do not have access to plentiful cheap food, so frugality and practicality ruled in the kitchen.

Especially here in America, it seems like most people just eat the prime cut and throw everything else away.

Why not? It's just a herbal/plant infusion. But I think of turnip greens as being a little bitter, so I'd want to try one or two eggs before serving them for a group. :-)

I'm thinking this sounds delicious.....I want to be crazy with you.

Yum! Eggs poached in greens is one of my favorite fast foods. I will eat just that in a bowl, pile it on polenta, or roll it up in a tortilla.

You are crazy alright, crazy smart! I know you dont need a recipe for this kind of dish, but the following Ottolenghi recipe elevates this idea with some subtle spicing and a dab of yogurt...sublime
https://gourmettraveller.wordpress.com/2010/06/01/ottolenghi-baked-eggs/

Never did turnip greens, but collards, Swiss chard, dandies. Sure! Why not?

I definitely poach eggs in leftover turnip greens! or kale, cabbage, roasted squash. You are not alone.

I poach eggs on a tomato and greens hash. It's delicious!

I drop an egg into just about anything that can cook it, like hash, marinara sauce, hashbrowns, polenta, etc. So poaching eggs in turnip greens is not so mind bending to me.