Quick Turnip and Collard Greens

Getting your family to eat more leafy greens can feel like an uphill battle. Between picky eaters and busy schedules, it’s hard enough to put a vegetable on the table, let alone convince everyone to actually eat it. Trust me, I’ve been there – staring at a bunch of turnips and collards in my fridge, wondering how to make them appealing to my somewhat veggie-resistant crew.

That’s why this turnip and collard greens recipe has become such a reliable standby in my kitchen. It’s straightforward, budget-friendly, and – most importantly – tastes good enough that even the green-averse members of your household might just come back for seconds.

What Kind of Greens Should I Use?

This recipe calls for a classic trio of Southern greens, but you can definitely mix and match based on what’s available at your store. Collard greens are the sturdiest of the bunch, with thick leaves that hold up well during long cooking times. Turnip greens have a slightly peppery kick, while mustard greens bring a nice spicy bite to the mix. If you can’t find all three varieties, you can double up on any one type or even substitute with other leafy greens like kale. When shopping, look for fresh, crisp leaves that are deep green in color without any yellowing or wilting – and remember that greens cook down quite a bit, so what might seem like a huge amount raw will reduce significantly during cooking.

Options for Substitutions

This classic greens recipe can be adapted in several ways to work with what you have on hand:

• Greens varieties: You can mix and match any combination of collard, mustard, or turnip greens. Kale works great too! Just keep the total amount of greens the same. Remember that kale might need less cooking time than traditional collards.
• Chicken stock: Vegetable stock makes this dish vegetarian-friendly. You can also use water with extra seasonings, though the flavor won’t be quite as rich. If using water, consider adding a bouillon cube for more flavor.
• Bacon: For a meat-free version, skip the bacon and add 1 tablespoon of smoked paprika or liquid smoke for that smoky flavor. Ham hocks or smoked turkey wings work great too if you have those instead of bacon.
• Sugar: The sugar helps balance the bitter greens, but you can reduce it or use honey or maple syrup instead. Start with half the amount if using honey or maple syrup since they’re sweeter.
• Oil: Any neutral cooking oil works here – vegetable, canola, or even bacon grease if you want extra flavor. If using bacon grease, you might want to reduce the amount of added salt.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking greens is not cleaning them thoroughly enough – sand and grit can hide in the leaves, so submerge them in water at least three times, letting the dirt settle to the bottom before draining. Another common error is cutting the greens too small, which can make them cook down too much and become mushy – instead, remove the tough stems and tear or cut the leaves into large, manageable pieces about 2-3 inches wide. To avoid bitter-tasting greens, don’t skip the important step of adding a touch of sugar to balance out their natural bitterness, and remember to add your salt gradually throughout cooking rather than all at once at the beginning. For the most flavorful results, don’t rush the cooking process – greens need time to become tender and develop their full flavor, typically 45-60 minutes of gentle simmering.

What to Serve With Braised Greens?

These tender, savory greens are perfect alongside classic Southern main dishes – think crispy fried chicken, smoky ham, or juicy pork chops. A side of cornbread is practically required, since you’ll want something to soak up all those tasty pot liquor juices at the bottom of the bowl! For a complete Southern meal, add some black-eyed peas or lima beans, and don’t forget a helping of mac and cheese or creamy mashed potatoes. If you’re keeping things simple, these greens also taste great with just a piece of skillet cornbread and some hot sauce on the side.

Storage Instructions

Keep Fresh: These cooked greens taste even better the next day! Place them in an airtight container with their cooking liquid (also called pot likker) and keep them in the fridge for up to 5 days. The flavors will continue to develop, making them tastier each day.

Freeze: Got extra greens? No problem! Let them cool completely, then transfer them with some of their liquid to freezer-safe containers or bags. They’ll keep well in the freezer for up to 3 months. I like to freeze them in portion-sized containers for easy meals later.

Warm Up: To enjoy your stored greens, simply heat them up in a pot on the stove over medium heat until they’re warmed through. If they seem a bit dry, add a splash of chicken stock or water. For frozen greens, thaw them overnight in the fridge before reheating.

Preparation Time	10-15 minutes
Cooking Time	45-60 minutes
Total Time	55-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1800-2100
• Protein: 30-40 g
• Fat: 140-160 g
• Carbohydrates: 120-140 g

Ingredients

• 4 sliced garlic cloves (freshly sliced for best aroma)
• 4 cups chicken stock (I use Pacific Foods organic chicken broth)
• 1/2 cup oil (such as vegetable or canola oil)
• black pepper
• 2 bunches collard greens (or fresh spinach for a milder flavor)
• 2 bunches turnip greens
• 2 bunches mustard greens
• 1/2 cup granulated sugar
• salt
• 1/2 cup cooked bacon pieces
• 3 tbsp salt

Step 1: Prepare and Clean the Greens

Start by removing the leaves from collard, mustard, and turnip greens, discarding the stems.

Gently wash the leaves in warm water to remove all soil and sand.

This ensures the greens are clean and ready to soak.

Step 2: Soak the Greens

Partially fill a clean sink with warm water and stir in 2 cups of chicken broth and 3 tablespoons of salt.

Allow the cleaned greens to soak in this chicken broth mixture for 10 minutes.

This step helps to infuse flavor into the greens.

Step 3: Drain and Discard Soaking Mixture

After soaking, scoop the greens into a colander to drain.

Do not rinse them as you want to retain the flavored broth infused in the greens.

Discard the chicken broth mixture down the sink.

Step 4: Cook the Greens

Pour the remaining 2 cups of chicken broth into a large pot and add the drained greens.

Stir in your desired amount of vegetable oil, bacon bits, sugar, minced garlic, salt, and pepper, ensuring everything is well-mixed.

Bring the mixture to a boil over medium-high heat.

Step 5: Simmer Until Tender

Once boiling, reduce the heat to a simmer and cook the greens, stirring occasionally.

Allow them to cook until they become tender, which should take about 45 minutes to 1 hour.

Adjust seasoning to taste if necessary before serving.

Step 6: Serve and Enjoy

Once tender, remove from heat and serve the greens hot as a delicious side dish.

These flavorful greens pair well with a variety of main courses.