The best turnip greens, and the only recipe you will need to make your family happy. Make this recipe in the crockpot for an easy turnip green side dish.

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Growing Turnip Greens

Fall is the season for greens. We definitely planted more than we can eat this year, so I’ve been looking for new ways to use them up. My brother-in-law shared this recipe with me, and I adapted it to our taste. It’s perfect for leafy greens than ca be a little bit bitter. This southern turnip greens recipe is slightly sweet and tangy with salty bacon. It’s also a perfect and delicious side dish for your holiday celebrations.

I served these at thanksgiving or on New Year’s Day with buttery cornbread and black eyed peas. It was absolutely divine! Pre-packaged fresh greens would also be great in this recipe. Just make sure the leaves are bright.

turnips on a counter top and in a basket.

Why You’ll Love This Recipe

Turnip greens might just be the unsung hero of Southern comfort food! If you’re into Southern cooking or just love hearty, there’s a lot to appreciate.

They’re packed with flavor. A little bitter, but in that good-for-you way, especially when they soak up some smoky bacon or ham hock.

They’re super versatile. Whether you’re tossing them in with some beans, adding them to a soup, or just enjoying them with black-eyed peas and cornbread, they’re that easy, no-fuss green that brings everything together.

They’re ridiculously nutritious. If you’re looking to add a little fiber and vitamins to your meal without skimping on flavor, turnip greens have you covered.

Preparing the Turnip Greens

Start with two bunches of fresh turnip greens (about 20 ounces). Fresh turnips are a root vegetable and you’ll to prepare the greens prior to cooking them.

If you’re using whole turnips, remove the leaves of the turnip roots first. Don’t throw them out! They’re delicious with a little salt and roasted in the oven. You can also pan fry them in bacon grease and serve them with pork chops for a slap-ya-mama meal.

I prefer to prepare turnip greens by removing the stem just below the leaf, but that is up to you. The thick stems can be chewy so I like to remove as much of them as possible. Roll the leaves like a cinnamon roll, and thinly cut them.

To me, this is the most important part of getting a tender greens. If the pieces are too thick, they will not cook evenly. I also chop the turnips to be cooked with the greens. Again, this is a personal preference.

After cutting, place the leaves into a bowl of water to soak for around ten minutes. Rinse the greens several times to remove all the dirt. Turnip greens can be very dirty.

Make sure the leaves are completely clean before cooking them. You could also rinse them in a clean sink. After rinsing, place them on a paper towel to soak up the excess fluid.

Turnip Green Recipe

Meanwhile, in a medium sauce pan or cast iron skillet heat 3 teaspoons of olive oil over medium-high heat. Bacon fat is also a delicious option for sautéing the vegetables.

Add 1 chopped yellow onion, and sauté until they’re golden.

Next add 3 cloves of garlic and stir until slightly brown.

After the vegetables are brown, you’ll want to add the cup of chicken broth to deglaze the pan. Be careful not to leave any of those delicious brown bits behind!

Add in 3 tablespoons of brown sugar, and 1/2 cup of good apple cider vinegar, and a pinch of red pepper flakes (optional). Boil until the sugar is dissolved.

Add the chopped turnips and greens to a large slow cooker with 3 slices of uncooked bacon and ham hocks. Pour the sugar mixture over the top of the greens and stir. Cook in the crockpot on low for 4-6 hours or until the greens are tender.

I don’t add salt to my greens as the bacon and ham add enough flavor, but you may consider adding salt to taste. You’ll also want to add black pepper to your taste.

Serve topped with pepper sauce and with a crusty piece of warm cornbread.

Store any leftovers in an airtight container in the refrigerator for 4-6 days. I think they taste better the longer they sit.

Helpful Tips

Don’t overcook – Greens cook down fast, and while some like them super soft, try not to let them go too long unless you’re into that mushy vibe.

Trim the tough stems – The thick stems can be a bit too chewy, so go ahead and cut those off. Some people like to chop them up and cook them longer, but that’s totally up to you.

Give them a good wash – Turnip greens can be pretty gritty, so rinse them a few times in cold water to get rid of any dirt or sand.

Alternative Way to Prepare Turnip Greens

Additional note: These greens are also perfect in the instant-pot. Press the sauté button on the pot to combine the liquids as I stated above.

Make sure the pot isn’t over ¾ full of the greens. Pressure cook the greens for 6 minutes.

Passive release the pressure valve once the greens are finished.

This recipe works great with bitter greens like mustard greens or collard greens.

FAQs

What is the difference in collard greens and turnip greens?

Collard greens have more of a cabbage leaf texture and can be a little tough if they’re not prepared properly. Turnip greens have more of a delicate leaf, and a sweeter flavor.

Can I freeze turnip greens?

Yes! After cooking, let them cool completely and freeze in airtight containers. They can last up to a year in the freezer.

Final Thoughts On The BEST Turnip Greens

Turnip greens are a delicious and healthy choice that can easily become a favorite on your table. Whether you like them cooked with a little bacon, seasoned with spices, or served with a splash of vinegar, they’re super versatile and full of flavor.

Plus, they’re easy to make and packed with good-for-you nutrients. So next time you’re at the store or in your garden, don’t pass up those fresh turnip greens. You might just find your new go-to side dish!

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