Delicious Southern Turnip Greens

I never thought I’d find myself craving turnip greens, but here we are. Growing up, my mom always served them straight from a can, and let’s just say they weren’t exactly on my list of favorite foods. They were mushy, bland, and honestly, a bit sad-looking on the plate.

But then I learned how to cook fresh turnip greens the Southern way – with a smoky ham hock, a touch of vinegar, and just the right amount of seasoning. It’s amazing how different they taste when you give them the attention they deserve. If you’ve only had the canned version, you’re in for a real treat with this homestyle recipe.

What Kind of Turnip Greens Should I Use?

Fresh turnip greens are your best bet for this recipe, though you can also use frozen ones in a pinch. When shopping for fresh turnip greens, look for bright, crisp leaves that are free from yellowing or brown spots – younger, smaller leaves tend to be more tender and less bitter than larger, older ones. If you’re buying them with the turnip roots still attached, that’s actually a good sign of freshness. Before cooking, make sure to wash your greens thoroughly in cold water since they can often be sandy or gritty. And here’s a handy tip: if you find your turnip greens are too bitter, you can remove the tough stems and central ribs, which tend to hold most of the bitter flavor.

Options for Substitutions

This simple Southern side dish can be adapted with several easy swaps:

• Turnip greens: If you can’t find turnip greens, you can use collard greens, mustard greens, or kale instead. Just note that collards might need an extra 10-15 minutes of cooking time, while kale may cook a bit faster.
• Chicken broth: Vegetable broth works perfectly fine as a substitute to make this dish vegetarian. You could also use water with a vegetable bouillon cube.
• Olive oil: Traditional Southern recipes often use bacon fat or ham hock for flavoring. You can also use vegetable oil or butter if you’re out of olive oil.
• Sugar: The sugar helps balance any bitterness in the greens. You can skip it entirely, use honey, or even a tiny pinch of baking soda which helps cut the bitter taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking turnip greens is not washing them thoroughly enough – these leafy vegetables often harbor hidden dirt and grit that can make your dish taste sandy, so give them at least 2-3 good rinses in cold water before cooking. Another common error is cooking the greens for too short a time – unlike delicate spinach, turnip greens need a longer cooking period (usually 45-60 minutes) to become tender and develop their full flavor profile. To avoid ending up with bitter greens, don’t skip the small amount of sugar in the recipe, as it helps balance the natural bitterness without making the dish sweet. For the best results, resist the urge to stir the greens too frequently while they’re cooking – letting them simmer undisturbed helps them break down properly and absorb all the delicious broth flavors.

What to Serve With Turnip Greens?

These tender turnip greens are just begging to be served alongside some classic Southern favorites! A piece of hot cornbread is perfect for soaking up all that tasty pot liquor (the flavorful cooking liquid). For a complete Southern meal, serve these greens with black-eyed peas, mac and cheese, or some crispy fried chicken. If you want to keep things simple, a bowl of white rice makes a great base for these greens, and don’t forget to have some hot sauce on the table for anyone who wants an extra kick of heat.

Storage Instructions

Keep Fresh: These cooked turnip greens will stay good in the fridge for about 3-4 days when kept in an airtight container. The flavors actually get better after a day as they continue to marry together in the cooking liquid, making them perfect for meal prep!

Freeze: You can freeze your cooked turnip greens along with their cooking liquid (also known as pot likker) in freezer-safe containers or bags for up to 6 months. This is super handy when you want to stock up on these nutritious greens for later use.

Warm Up: To enjoy your leftover turnip greens, simply heat them up in a pot on the stove over medium-low heat until warmed through. You can also use the microwave – just remember to stir halfway through heating. If they seem a bit dry, add a splash of broth or water to bring back their saucy goodness.

Preparation Time	10-15 minutes
Cooking Time	30-120 minutes
Total Time	40-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 5-10 g
• Fat: 30-35 g
• Carbohydrates: 15-20 g

Ingredients

• 1 (14-ounce) can chicken broth
• 1 1/2 cups water
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound chopped turnip greens
• 1/2 teaspoon sugar

Step 1: Prepare Your Ingredients

Before starting the cooking process, gather all your ingredients together.

This will ensure you have everything you need on hand: chicken broth, water, oil, salt, pepper, turnip greens, and sugar.

Having these ready makes the cooking process smooth and hassle-free.

Step 2: Boil the Base

In a large stockpot, combine the chicken broth, water, oil, a pinch of salt, and some freshly ground pepper.

Place the stockpot over medium-high heat and bring the mixture to a boil.

This boiling base will help infuse flavor into the turnip greens.

Step 3: Cook the Turnip Greens

Once the base is boiling, add the turnip greens and sugar into the stockpot.

Allow the mixture to return to a boil, then reduce the heat to medium-low.

Let the greens simmer gently, stirring every 15 minutes.

This slow simmer can take anywhere from 30 minutes to 2 hours, depending on how tender you want the greens.

Stirring periodically helps distribute the flavors evenly and prevents the greens from sticking to the pot.