|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 7g||24%|
|Total Sugars 2g|
|Vitamin C 51mg||254%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Turnip greens have long been a favorite vegetable in the South, where cooks save the leaves of the turnip roots and prepare them similarly to collard greens and mustard greens, often with ham or pork. This version contains salt pork, but you can use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or similar meat. Even though turnip greens are not as bitter as collards, many people like to add a small amount of sugar to their turnip greens, but that is entirely optional.
Cleaning the greens is an essential step when you are using fresh greens. Even if packaged greens state "cleaned," you should rinse them again to be sure, as sandy greens are very unpleasant.
To serve any Southern greens, make sure you offer plenty of hot, freshly baked cornbread or cornbread muffins. Hot pepper sauce (hot pepper vinegar) is a wonderful accompaniment or serve the greens with plain apple cider vinegar.
Watch Now: How to Make Southern Turnip Greens
4 pounds turnip greens
1 pound salt pork (or similar fatty pork)
1 cup finely chopped onion
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, or more to taste
1 teaspoon granulated sugar, optional
1 dash crushed red pepper, or more to taste, optional
Gather the ingredients.
Wash the greens thoroughly in the sink or a large bowl; drain and wash again. Repeat the cleaning until you can't feel any grit on the greens or the bottom of the sink or container.
Cut off and discard tough stems and discolored leaves from greens. For large leaves with big tough stems, fold the leaf in half and cut or tear the stem out. Stack several leaves and slice them crosswise into 1-inch-thick pieces.
Scrape the salt off of the salt pork or rinse it under cold running water to remove the excess salt. The salt pork has a tough skin that needs to be removed. Carefully run a sharp knife between the tough skin and the softer fat. Discard the tough skin and dice the fat.
In a large Dutch oven or stockpot over medium heat, cook the salt pork until it is crisp and browned. Add the chopped onion and cook for 2 minutes longer.
To the salt pork and onion, add the water, cleaned turnip greens, black pepper, salt, and the optional sugar and crushed red pepper flakes, if using. You may need to add the greens in batches until they wilt down a bit, similar to how spinach wilts down.
Bring the greens to a boil. Reduce the heat to low, cover the pan, and simmer the greens for 40 to 50 minutes, or until they are tender. Taste and adjust the seasonings as needed.
When the greens are ready, transfer them to a serving bowl.
How to Clean Turnip Greens
Put the trimmed greens in a clean sink and cover them with cold water. Shake them and swish them around, drain them, and then repeat a few more times until you no longer feel grit in the bottom of the sink.
How to Make Pepper Sauce
To make pepper sauce (pepper vinegar sauce), begin by sterilizing a canning jar. Pack the jar with cleaned small hot peppers. Pour boiling white vinegar over the peppers, covering them completely, leaving a little headspace in the jar. Cover and refrigerate the pepper sauce for a few weeks before using.
- Add 1 or 2 minced cloves of garlic to the greens along with the chopped onion.
- Use thick slices of bacon in place of the salt pork.