Ingredients
Equipment
Method
- Remove the stems of the turnips below the bottom of the leaf.
- Roll the turnips and thinly slice into strips.
- Cut the turnip root into small chunks. This is optional to but it adds a lot of texture and flavor.
- Place the cut pieces into a large bowl of water to soak for around 10 minutes. A clean sink would also work. Rinse the greens several times to ensure they are clean.
- While the turnips soak, finely chop the yellow onion.
- Mince the 3 garlic cloves.
- Heat the olive oil in a skillet. Add the onion and sauté for around 3 minutes or until golden.
- Add the garlic and sauté for around 1 minute, or until brown. (do not burn the garlic)
- Slowly add 1 cup of chicken broth to the cooked vegetables. Be sure to scrape the brown bits off the bottom of the pan.
- Next, add 1/2 cup apple cider vinegar, 3 tbsps brown sugar, and optional pinch of cayenne pepper to the broth. Simmer on low for around 3 minutes, or until the sugar is fully dissolved.
- Add 20 ounces of turnip greens, 3 slices of uncooked bacon, and 1 ham hock to the crockpot.
- Pour the chicken broth mixture over the turnip greens and lightly stir. You want to make sure the liquid coats the greens.
- Cook on low heat for 4-6 hours or until the turnip greens are tender. You don't want the greens to be mushy.
- Serve turnip greens warm with buttery cornbread.
- Cook the turnip greens a day ahead and reheat prior to serving. They will keep well in the fridge for around 6 days.
Notes
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
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.
Turnip greens can be pretty gritty, so rinse them a few times in cold water to get rid of any dirt or sand.