Step 1

Prepare the following, adding each to the same medium bowl as it is completed: Dice 1 medium yellow onion (about 1 cup), 1 medium celery stalk (about 1/2 cup), and 1 small green bell pepper (about 1 cup).

Step 2

Peel and smash 6 garlic cloves.

Step 3

Heat 1/4 cup vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion mixture and cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, until the garlic is softened, 2 to 3 minutes.

Step 4

Add 2 pounds cut turnip greens, 1 1/2 quarts (6 cups) water, 1 tablespoon chicken base, and 1/2 teaspoon baking soda, and stir until the chicken base is dissolved. Bring to a boil. Reduce the heat to medium and simmer for 5 minutes.

Step 5

Add 1 tablespoon granulated sugar, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and 1/2 teaspoon smoked paprika, and stir to combine. Cover and simmer until the greens are tender, about 45 minutes. Meanwhile, peel and cut 4 medium turnips into 1-inch pieces.

Step 6

Uncover, add 1/4 teaspoon red pepper flakes, and stir to combine. Cover and simmer for 25 minutes. Add the turnips and stir to combine. Cover and simmer until the turnips are soft but still a little firm to the bite, 15 to 25 minutes more. Taste and season with more smoked paprika and red pepper flakes as needed.