Turnip Greens – Easy Cracker Barrel Copycat

This Cracker Barrel turnip greens recipe is an easy, no-fuss way to get that deep Southern flavor at home. Smoky ham hock, soft greens, garlic — all simmered low and slow. Budget-friendly too, especially when greens go on sale.

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Quick Summary

• Prep time: 10 mins
• Cook time: 45 mins
• Flavor: smoky, savory, cozy
• Great for: simple dinners, soul food cravings, meal prep

Why I Like This Recipe

Didn’t plan ahead. Just opened the fridge and remembered I had a ham hock chilling in there — no clue why. Grabbed some turnip greens from the bottom drawer (the kind you forget about ’til they guilt you). Tossed it all in a pot and… yeah. That slow, salty, smoky thing happened. Really hits with some cornbread on the side.

Ingredients

• 2 bunches turnip greens
• 1 smoked ham hock
• ½ onion, chopped
• 2 cloves garlic, chopped
• 1 tsp sugar
• ½ tsp salt
• Fresh black pepper, to taste
• 1 tsp olive oil
• 1 cup water

How To Make Turnip Greens

• Sauté the onion and garlic: In a heavy pot, heat olive oil over medium. Add chopped onion and garlic. Stir around ‘til it smells good — like, 2–3 minutes.
• Wash and chop the greens: Soak the greens in cold water, maybe even twice. There’s always dirt hiding. Cut off the thick stems, then chop the leaves into bite-sized pieces.
• Add everything to the pot: Greens, ham hock, water, salt, sugar, pepper — all in. Give it a stir.
• Cook until tender: Cover it up. Let it simmer on low heat for about 45 minutes. You’ll know when it’s ready — the greens go soft, and the broth gets that deep, smoky taste.
• Shred the ham and stir: Pull out the hock. Slice off the good stuff, chop it, and stir it back in. Toss the bone.
• Serve it up: Hot. Maybe with a dash of vinegar. Or hot sauce. Or just as-is. Up to you.

Tips for Success

• Rinse the greens more than once — seriously. Sand hides everywhere.
• Get rid of the thick stems. They don’t cook down well and just kinda hang out in the pot.
• A tight lid helps the steam do its thing.
• Simmer, don’t boil. Low and slow = better flavor.
• Ham hock meat goes back in — don’t waste it.

Storage and Reheating

• Fridge: Cool leftovers first. Store in a sealed container for up to 5 days.
• Freezer: Yep. Let them cool, freeze flat in bags or a container. Lasts around 4 months.
• Reheat: Low heat on the stove with a splash of water. Don’t microwave it dry — you’ll lose all the good juice.

Frequently Asked Questions

• Can I use collard greens instead?
  Totally. Just might take a bit longer to cook down.
• Do I have to use a ham hock?
  Nope — bacon or smoked turkey legs work too. Ham hock’s just got that deep flavor.
• How do I cut down on salt?
  Use low-sodium broth instead of water. Or skip the extra salt at first, then taste.
• Is this keto?
  Pretty much, yeah. Low carb and high flavor.
• Do turnip greens taste bitter?
  They can, but slow cooking with ham cuts that right out.

Common Mistakes and How to Dodge Them

• Forgetting to rinse the greens: The grit is real. If you skip the rinse, you’ll taste it. Soak ‘em. Swish them around. Rinse again.
• Using too much heat: High heat boils off flavor and dries stuff out. Keep it low. Let time do the work.
• Not tasting before serving: Sometimes it needs a pinch more salt or splash of vinegar. Always give it a quick test.
• Throwing out the ham too early: The meat’s hiding in there. Pull it off the bone, chop it up, throw it back in. Don’t waste that flavor.
• Letting it sit too long uncovered: Lid on = steamy, soft greens. Without it, they dry out and taste kinda meh.

Nutrition Facts (Per Serving)

• Calories: 67 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 12mg
• Sodium: 299mg
• Potassium: 174mg
• Total Carbohydrate: 6g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 4g

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