Cracker Barrel Turnip Greens is an easy Southern side dish of fresh greens simmered with a smoked ham hock, onion and garlic until completely tender. So it works as a quick potluck or Sunday dinner side for weeknight suppers, since the preparation takes only about ten minutes total.
Washing every leaf under cold running water matters most, because turnip greens trap dirt and grit between the folds that cooking will not remove. You want clean greens before they hit the pot, which saves you from a sandy, unpleasant bite in the finished dish.
This version adds a teaspoon of sugar to the pot, which balances the smokiness of the ham hock and softens any bitterness from the greens. The recipe keeps the seasoning simple with just salt, pepper and garlic, so the greens taste like the real restaurant side.
Cracker Barrel Turnip Greens
Course: Side DIshCuisine: American, SouthernDifficulty: Easy4
servings10
minutes45
minutes67
kcalFresh turnip greens washed, trimmed and simmered with a smoked ham hock, onion, garlic and sugar in a covered pot for 45 minutes. The meat gets chopped off the bone and stirred back into the greens before serving.
Ingredients
2 bunches turnip greens
1 smoked ham hock
1/2 onion, chopped
2 cloves garlic, chopped
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 cup water
1 teaspoon olive oil
Directions
- Saute the aromatics:Add the olive oil and chopped onion to a heavy bottom pot and saute with the garlic for a few minutes until soft and fragrant.
- Wash and trim the greens:Rinse every leaf under cold running water, cut out the stems and chop the greens into roughly 2 inch strips.
- Build the pot:Add the chopped greens, ham hock, water, sugar, salt and pepper to the pot with the onion and garlic.
- Simmer low and slow:Close the lid and cook on medium low heat for about 45 minutes, stirring occasionally, until the greens are soft and tender.
- Shred the ham:Pull out the ham hock, cut all the meat off the bone, chop it and stir it back into the pot with the greens.
- Serve: Spoon the greens and pot liquid into bowls and serve warm.
FAQs
What is the best way to wash turnip greens?
Rinse each leaf under cold running water and rub the surface gently, because dirt hides in the folds and clings to the underside. Repeat the rinse two or three times until the water runs clear, and check the stems since grit collects there. Skipping this step leaves sandy bites in the finished dish, so take your time with it.
How do you know when the greens are done?
The greens are done when they are soft enough to cut with the side of a spoon, which takes about 45 minutes on the stove. Undercooking leaves the leaves tough and chewy, so test a piece before pulling the pot off the heat. If they still feel stiff, cover the pot and cook for another ten minutes.
Why does this recipe include sugar?
One teaspoon of sugar balances the natural bitterness of the turnip greens and rounds out the smoky flavor from the ham hock. You will not taste sweetness in the finished dish, since the sugar works in the background to smooth out sharper flavors. Leave it out if you prefer a stronger bitter green, but the restaurant version includes it.
How should you store and reheat leftover turnip greens?
Store cooked greens in a sealed container in the fridge for up to five days, and reheat on the stove over low heat. You can freeze them for up to four months in a freezer safe bag, which makes them great for weekly meal prep. Thaw overnight in the fridge before reheating, and add a splash of water if needed.
