turnip greens

Turnip greens are slow-braised with chopped turnip roots and onion and are flavored with brown sugar, balsamic vinegar, cayenne pepper, and other delicious spices.

Sweet and Spicy Turnip Greens

turnip

onion

garlic (minced)

olive oil (extra virgin)

vegetable broth

balsamic vinegar

liquid smoke

sugar

salt

black pepper

garlic powder

smoked paprika

cayenne pepper

chipotle pepper (optional)

Chop the tough ends of the stems off of each bunch of turnip greens. Chop each bunch of greens by bundling them together with one hand and chopping into about 1-inch sections. Transfer chopped greens to the basin of a clean, large, deep sink.

Cover greens with water and with both hands, rub and toss greens in water to remove dirt and grit. Drain water and repeat process 3-5 times until greens are clean and no dirt is evident in water.

Heat oil in a large stock pot or dutch oven over medium high heat. Add onion and chopped turnip roots and cook for 3-5 minutes. Add garlic and saute until fragrant.

Add greens in two batches, stirring with a wooden spoon after each addition to wilt greens. After all greens have been added, pour in stock and stir to incorporate. Bring greens to a boil.

Once greens come to a boil, reduce heat to medium and add spices, brown sugar, liquid smoke and vinegar. Stir to incorporate all ingredients. Cover pot and simmer for 45 minutes, stirring occasionally.

Remove the lid after 45 minutes and continue to cook greens for about 15 minutes longer. Add more salt and pepper to taste if desired. Once greens have reached your preferred level of tenderness, transfer them to a serving bowl with some of the cooking liquid. Enjoy!

turnip roots (chopped)

½ large yellow onion (chopped)

This will be the best Collard Greens Recipe you&#x27;ve ever had! They&#x27;re full of smoky meaty flavor, and seasoned to perfection. You may find yourself drinking the pot-liquor straight out of the bowl when you&#x27;re done!

Tried and True Southern Collard Greens Recipe

Smoked ham hocks

Greens

Mustard Greens (should be at least 4 cups when chopped)

Turnips, Skin removed, diced

Onion,

Red Bell Pepper, diced

Garlic,

Jalapeño, Ribs and seeds removed, diced

Garlic powder

Onion powder

Black pepper

Sugar

Apple cider vinegar

Cinnamon

Butter

Rinse the ham-hocks or neck-bones thoroughly to try...

Rinse the ham-hocks or neck-bones thoroughly to try and remove any griminess off of them. Place them in a large stock pot and cover them with water. Boil on medium high for 1-2 hours, skimming any fat from the water when needed.

While meat is cooking, cut the stalks out...

While meat is cooking, cut the stalks out of greens, leaving only the green leafy part. Wash the greens thoroughly with warm water. Roll the greens up and slice them about 1/2 an inch thick. Place the chopped greens in a large bowl, and cover with water to soak out any remaining debris.

Chop and dice all of the additional vegetables,...

Chop and dice all of the additional vegetables, and set them to the side.

Once the meat is tender (fall off of...

Once the meat is tender (fall off of the bone), remove it from the water and set aside to cool. Skim any additional fat that may be remaining on top of the water.

Place all of the greens and veggies into...

Place all of the greens and veggies into the pot with the water the meat cooked in. If there is not much cooking liquid left, add an additional 2-3 cups of water into the pot (water does not have to cover the greens, as they will wilt down).

Once the meat has cooled, take it off...

Once the meat has cooled, take it off the bones and add it back to the pot. Add all of the seasoning, the sugar, vinegar, cinnamon, and butter.

Cover the pot and simmer for 1-2 hours,...

Cover the pot and simmer for 1-2 hours, stirring periodically. The greens will shrink down and become fork tender and they are ready to serve!

A quick, chicken broth-based soup, made with white beans and greens, spicy andouille smoked sausage and veggies. Add pasta if you like!

Turnip Green Soup aka Swamp Soup

butter oil

Knorr Vegetable Recipe mix seasoning

chicken broth

water

(1 pound) bag frozen turnip greens, thawed

black pepper,

sauce,

cooked short cut pasta (like elbows), optional

Learn how to cook turnip greens just like they do in the South. Greens are slowly simmered with salt pork, apple cider vinegar, salt and pepper for a tender, tasty soul food side dish.

Southern Turnip Greens

salt pork ()

apple cider vinegar

pepper

Remove the center stems from the greens. Discard the stems and coarsely chop the leaves.

Heat the salt pork in a large stock pot over medium heat. Cook for 3-5 minutes to render off some of the grease, but so not drain the grease.

Add the water to the pot. Bring the water to a boil, then reduce the heat to low, cover and simmer for 10 minutes.

Add the cider vinegar, sugar, salt and pepper to the pot. Bring the pot to a boil again.

Add the greens. You may need to work in batches, allowing the greens to wilt down to make room for more.

Reduce the heat to low. Cover the pot again, then cook for 1 -2 hours. The longer the greens cook, the more tender they will become.

Season the greens with salt and pepper if needed.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668092689/opponknmirpoa5kfoz01.mp4

Learn how to cook turnip greens just like they do in the South. Greens are slowly simmered with pork jowl, apple cider vinegar, salt and pepper for a tender, tasty soul food side dish.

How to Cook Turnip Greens

A combination as Southern as it gets. Turnip greens and corn pone. Tender greens served with crispy, golden brown corn pone.

Turnip Greens and Corn Pone

turnip greens (cleaned, cut, and washed)

bacon fat

chicken bouillon (or 1 cube)

white cornmeal

water (or enough to

canola oil (or vegetable oil)

In a large pot, combine the greens, bacon fat, chicken bouillon, and salt. Bring to a boil and then reduce to a simmer. Cover and cook for 45 minutes or until greens are tender.

Taste and add additional salt if needed.

To make the greens:

Preheat the oven to 475. Pour the vegetable or canola oil into a 9 or 10 inch cast iron skillet and place it into the oven while preheating.

When the oven is nearly up to temperature, mix the corn meal, salt and water. The batter should be slightly thicker than a pancake batter, but thin enough to pour. Carefully remove the now hot pan from the oven and, working quickly, pour the batter into small rounds (3 or 4 inches across) in the hot oil. Spoon some of the hot fat on top of the batter.

Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes, if needed, to make the corn pone extra golden and crispy around the edges

To make the corn pone:

Hand-formed pones of dense and sturdy fried cornmeal patties, a perfect companion for a bowl of greens and pot likker.

Top 7 turnip greens recipes from across the web

The most viewed turnip greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet and Spicy Turnip Greens

Sweet and Spicy Turnip Greens

Tried and True Southern Collard Gre...

Turnip Green Soup aka Swamp Soup

Southern Turnip Greens

Turnip Greens and Corn Pone

Corn Dodgers

Top 7 turnip greens recipes from across the web

The most viewed turnip greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and Spicy Turnip Greens

Sweet and Spicy Turnip Greens

Tried and True Southern Collard Gre...

Turnip Green Soup aka Swamp Soup

Southern Turnip Greens

Turnip Greens and Corn Pone

Corn Dodgers

The most viewed turnip greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine