Turnip Greens Recipe

This Turnip Greens Recipe is a smoky and tender recipe, which is made with fresh turnip greens and a smoked ham hock. It’s the ultimate Southern side dish, ready in about 1 hour.

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Turnip Greens Recipe 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 Recipe

1. Sauté the aromatics: In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic. Stir them around until they are fragrant and soft—like, 2–3 minutes.
2. Wash and chop the greens: While the onions cook, prepare the greens. Soak the greens in a sink or large bowl of cold water, swishing them around vigorously. Do this maybe even twice, as dirt loves to hide in the leaves. Cut off the thick, fibrous stems, then chop the leaves into bite-sized pieces.
3. Add everything to the pot: Dump the clean, chopped greens into the pot with the onions. Add the smoked ham hock, water, salt, sugar, and plenty of black pepper. Give it a good stir to distribute the seasoning.
4. Cook until tender: Cover the pot with a lid. Let it simmer on low heat for about 45 minutes. You’ll know when it’s ready—the greens go soft and dark, and the broth (potlikker) gets that deep, smoky taste.
5. Shred the ham and stir: Pull out the ham hock. Slice off the good meat, chop it up, and stir it back into the pot with the greens. Toss the bone.
6. Serve it up: Serve hot. Maybe with a dash of vinegar or hot sauce to cut the richness, or just as-is. Up to you.

Recipe Tips

• Cleaning is Critical: Turnip greens grow close to the ground and are notorious for being sandy. Don’t rush the washing step. If you feel any grit, wash them again.
• The “Potlikker”: The liquid left in the pot after cooking is called “potlikker.” It is rich in vitamins and smoky flavor. Never throw it away; serve it with the greens and use cornbread to sop it up.
• Removing Stems: The stems of turnip greens can be tough and woody. It’s best to tear the leafy part away from the center vein or slice the stems off completely for the most tender result.
• Balancing Bitterness: Turnip greens are naturally more bitter than collards or spinach. The teaspoon of sugar in this recipe is essential to balance that bitterness without making the dish sweet.
• Ham Hock Alternative: If you can’t find a ham hock, you can use a smoked turkey leg (for less fat) or thick-cut bacon grease.

What To Serve With Turnip Greens Recipe

These greens are a staple on a “Meat and Three” plate.

• Cornbread: Essential for dipping in the potlikker.
• Fried Chicken: The crispy skin pairs perfectly with the soft greens.
• Black-Eyed Peas: A traditional New Year’s pairing for luck.
• Macaroni and Cheese: To add creaminess to the meal.

How To Store Turnip Greens Recipe

• Refrigerate: Store the greens and their liquid in an airtight container in the refrigerator for up to 3 to 4 days. The flavor actually improves the next day.
• Reheat: Reheat gently on the stovetop until simmering.
• Freeze: Turnip greens freeze very well. Place cooled greens and liquid in freezer bags and freeze for up to 6 months. Thaw in the fridge overnight.

Turnip Greens Recipe Nutrition Facts

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 650mg
• Total Carbohydrates: 8g
• Dietary Fiber: 4g
• Sugar: 2g
• Protein: 9g

Nutrition information is estimated per serving.

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