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southern turnip greens recipe

Southern Turnip Greens (Tender & Flavorful)

A true Southern turnip greens recipe—how to clean, cook, and season greens so they’re tender, savory, and never bitter. Includes no-pork, smoked turkey, ham hock, and bacon options, exact simmer times, and pro tips.
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Servings:6
Course:Side Dish
Cuisine:Soul Food, Southern
Calories:120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds turnip greens tough stems removed, leaves torn
  • 1 tablespoon olive oil or bacon drippings
  • 1 small onion diced
  • 3 cloves garlic minced
  • 3 to 4 cups chicken broth or vegetable broth
  • 1 to 1½ teaspoons kosher salt to taste
  • ½ to 1 teaspoon black pepper
  • 1 to 2 tablespoons apple cider vinegar or pepper sauce to taste
  • ¼ to ½ teaspoon red pepper flakes optional heat
  • ½ to 1 teaspoon smoked paprika optional; great for no-pork smoky flavor
  • OPTIONAL: 1 small smoked turkey wing or drum no-pork, but smoky
  • OPTIONAL: 1 ham hock classic
  • OPTIONAL: 4–6 slices bacon chopped (render first)

Equipment

  • Large pot or Dutch Oven
  • - Cutting board & knife
  • Measuring spoons
  • - Ladle

Method
 

  1. How to Clean Turnip Greens
  2. Fill a large bowl or clean sink with cold water. Submerge the greens and swish well so grit falls to the bottom.
  3. Lift the greens out (don’t pour) so dirt stays behind. Dump the water, refill, and repeat until the water runs clear 1–2 more times.
  4. Remove tough stems and tear the leaves into bite-size pieces.
  5. Stovetop Cooking Method
  6. Heat olive oil in a large pot over medium. Cook onion 2–3 minutes until translucent; add garlic and cook 30 seconds until fragrant.
  7. Pour in 3 cups broth and bring to a gentle simmer.
  8. Add the cleaned greens in batches, stirring until each batch wilts before adding more.
  9. If using smoked turkey or a ham hock, nestle it into the pot now. For bacon, render it first, remove pieces to keep crisp, and use the drippings as your fat.
  10. Partially cover and simmer gently until tender:
  11. No-pork: 30–45 minutes
  12. With smoked turkey or ham hock: 45–60 minutes
  13. Add more broth as needed to keep greens submerged (potlikker = flavor).
  14. Season to taste with salt and black pepper. Stir in 1–2 tablespoons apple cider vinegar or pepper sauce. Add red pepper flakes for heat. For no-pork depth, add smoked paprika.
  15. Serve warm with a little potlikker. Stir crisp bacon back in right before serving (if using).

Notes

No pork: Use olive oil + ½–1 tsp smoked paprika; finish with vinegar or pepper sauce for brightness.
Smoked turkey: Add at step 4; simmer 45–60 min; shred a bit of meat back into the greens.
Ham hock: Simmer 45–60 min for best tenderness and flavor.
Bitterness fix: gentle simmer (not a rolling boil) + vinegar/pepper sauce at the end.
Flat flavor: a small pinch more salt plus a splash of vinegar wakes it up.
Storage: Refrigerate 3–4 days (keep potlikker); freeze up to 3 months. Reheat gently and refresh with a little vinegar.