Cracker Barrel Turnip Greens Recipe is a Southern American side dish featuring leafy greens simmered with a smoked ham hock. This version uses chopped onions, garlic, and a touch of sugar to create a deep, smoky broth.
If you do nothing else, wash those leaves more than you think is necessary. I’ve ruined an entire batch before by being lazy with the rinsing and ending up with grit in every bite. Scrub them in a sink of cold water until the water at the bottom stays clear.
The smoked ham hock is doing more work than you’d think. Without it, you lose that salty, campfire depth that makes the greens taste like they’ve been on the stove all day. I usually let the meat fall off the bone naturally so every forkful has a bit of ham.
Jump to RecipeCracker Barrel Turnip Greens Recipe Ingredients
- 2 bunches turnip greens, about 900g (2lb)
- 1 smoked ham hock
- ½ onion, chopped
- 2 cloves garlic, chopped
- 1 tsp caster sugar
- ½ tsp salt
- Fresh black pepper, to taste
- 1 tsp olive oil
- 250ml (9fl oz) water
How To Make Cracker Barrel Turnip Greens Recipe
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over a medium heat on the hob. Add the chopped onion and garlic, stirring for about 3 minutes until they turn soft and see-through.
- Wash and chop the greens: Soak the leaves in a sink of cold water and swish them around vigorously to remove dirt. Cut away the thick, woody stems and chop the remaining leaves into pieces about 5cm (2in) wide.
- Add everything to the pot: Put the clean greens into the pot with the onions and pour in the 250ml (9fl oz) water. Add the smoked ham hock, salt, sugar, and a generous amount of black pepper before giving it a quick stir.
- Cook until tender: Cover the pot with a tight-fitting lid and turn the heat down to low. Let it simmer for about 45 minutes until the greens are dark green and very soft.
- Shred the ham and stir: Remove the ham hock from the pot and place it on a board. Shred the meat away from the bone using two forks, stir the meat back into the greens, and discard the bone.
- Serve it up: Ladle the greens and the smoky broth into bowls. Serve them immediately whilst they are hot.
Recipe Tips
- Strip the stems. The thick central ribs of turnip greens are often too tough to eat even after a long simmer. Fold the leaf in half and pull the stem away to ensure every bite is tender.
- Keep the potlikker. That dark, smoky liquid at the bottom of the pot is pure gold and contains most of the vitamins. Serve the greens with a spoon so guests can enjoy the broth alongside the vegetables.
- Balance the bitterness. Turnip greens have a natural sharp edge that can sometimes be overwhelming. The small amount of sugar in this recipe helps to neutralise that bitterness without making the dish taste sweet.
- Choose the right hock. Look for a meaty smoked ham hock rather than one that is mostly skin and bone. If you can only find very small ones, use two to make sure there is enough meat to stir back in at the end.
- Prep ahead of time. You can wash and chop the greens the day before and keep them in a sealed bag in the fridge. This saves a lot of mess on the day you actually want to cook.
- Check the salt. Smoked ham hocks vary wildly in how much salt they release into the water. Taste the broth 30 minutes into cooking before you decide to add any extra seasoning.
What To Serve With Turnip Greens
These greens are traditional alongside a heavy main like fried chicken or meatloaf. They need something to soak up the smoky broth, so serve them with thick slices of cornbread or buttery mashed potatoes. A splash of cider vinegar at the table helps cut through the richness of the pork.
How To Store Turnip Greens
- Fridge: Put the cooled greens and their liquid into an airtight container. They will stay fresh and actually develop more flavour over 3 to 4 days.
- Reheat: Warm the greens in a small saucepan over a medium heat on the hob. Add a splash of water if the liquid has reduced too much to prevent the leaves from catching on the bottom.
- Freeze: Transfer the greens and broth to a freezer-safe bag once they are completely cold. They freeze well for up to 3 months, though the leaves may become slightly softer upon thawing.
Cracker Barrel Turnip Greens Recipe Nutrition Facts
- Calories: 165
- Protein: 12g
- Fat: 9g
- Carbohydrates: 10g
- Sugar: 4g
- Sodium: 680mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
The stems were likely left on or they haven’t simmered for long enough. Make sure the pot stays covered so the steam helps break down the leaf fibres.
Yes, you can fry 4-5 thick slices of chopped bacon at the start instead of using the hock. You will lose some of the deep collagen body the hock provides, but the smoky flavour will remain.
Fill a clean sink with cold water and let the greens swim around so the heavy grit falls to the bottom. Lift the leaves out into a colander rather than pouring the water out over them, otherwise the dirt just lands back on the food.
Try More Recipes:
- Cracker Barrel Baked Chicken and Dressing Recipe
- Cracker Barrel Sweet Potato Casserole
- Cracker Barrel Chicken Pot Pie Recipe
Cracker Barrel Turnip Greens Recipe
Course: DinnerCuisine: Southern AmericanDifficulty: Easy4
servings15
minutes50
minutes165
kcalSilky turnip greens simmered in a smoky, savoury broth with tender shredded ham hock.
Ingredients
2 bunches turnip greens (900g)
1 smoked ham hock
½ onion, chopped
2 cloves garlic, chopped
1 tsp caster sugar
½ tsp salt
Black pepper
1 tsp olive oil
250ml water
Directions
- Sauté chopped onion and garlic in olive oil until soft.
- Wash greens thoroughly in cold water and remove tough stems.
- Add chopped leaves, ham hock, water, and seasonings to the pot.
- Simmer covered on a low heat for 45 minutes.
- Remove hock, shred the meat, and stir it back into the greens.
- Serve hot with the cooking liquid.
