Turnip greens are as Southern as it gets, and I learned early on how to make them the right way. I learned from the women in my family, who could turn a pot of greens into pure comfort with just a few ingredients. Over the years, I’ve tested and shared this recipe enough times to know it’s one you can count on. These greens come out tender, smoky, and seasoned just right, everything a good pot of Southern greens should be.
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Southern Turnip Greens Ingredients
- Turnip Greens
- Olive Oil
- Onions
- Garlic
- Smoked Turkey Leg or Wing (You can also use ham hocks, salt, pork, or bacon)
- Broth
- Creole Seasoning, Smoked Paprika, and Sugar (or Sweetener)
How to Wash The Greens
If you are buying from the normal produce area, greens are sold in bundles. Look for bundles with really thick, leafy greens. If you wait and shop at the last minute this may be difficult to find and you get stuck with smaller bundles. You may just have to buy more.
Greens have thick stems and veins on the back of the leaves. These areas capture dirt and sand. You will need to clean them thoroughly.
- Start removing the stem. Fold the leaf in half (lengthwise) and rip off the stem.
- Fill a large bowl or your sink with water.
- I like to use this produce vegetable cleaner to spritz the greens. You can also use vinegar. Or you can just use water it’s your choice.
- From there load them into your bowl or sink.
- Use your hands and swish them around. Rub your hands over the actual leaves to scrub away any dirt.
- Drain the water and refill. Repeat this process until your water runs clear and you see no dirt in the water.
How to Make Southern Turnip Greens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Greens: Rinse the turnip greens thoroughly in cold water to remove any grit or dirt. Trim off the tough stems and roughly chop the leaves.
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook.
- Add the Smoked Meat: Place the smoked turkey leg or wing (or your choice of ham hocks, salt pork, or bacon) into the pot with the onions and garlic.
- Season and Simmer: Pour in the broth, then stir in the Creole seasoning, smoked paprika, and sugar or sweetener. Bring the mixture to a boil.
- Cook the Greens: Add the turnip greens to the pot, stirring them down as they wilt. Reduce the heat to low, cover, and let simmer until the greens are tender and the flavors have come together. Stir occasionally.
- Finish and Serve: Taste and adjust seasoning if needed. Remove the smoked meat, shred it, and return the pieces to the pot if desired. Serve the greens hot with cornbread on the side.
Southern Turnip Greens Recipe
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Equipment
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped white onions
- 3 garlic cloves Minced
- 3 pounds fresh turnip greens This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems.
- 1 smoked turkey leg or wing See notes
- 1 ½-2 cups chicken broth You can also use water.
- ½ tablespoon Creole Seasoning Adjust to taste.
- 2 teaspoons Smoked Paprika
- 1-2 tablespoons sweetener or sugar Adjust to taste. I used 2 tablespoons.
Instructions
- Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the turkey. Bring the water to a boil. Cook the turkey for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
- While the smoked turkey cooks/softens, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning, smoked paprika, sugar, and smoked turkey. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium-low. Allow the greens to cook for 2 hours or until the greens are soft and the smoked turkey is tender (fall off the bone tender). Check in throughout the cooking process and stir the greens when necessary.
- Open the pot and remove the turkey. Shred the meat from the turkey using forks and return it to the pot. Taste the greens repeatedly and add seasoning, sugar, and spices if necessary.
- Serve.
Notes
- Sugar or sweetener is added to take away some of the bite from the flavor of the turnip greens. This is optional and you can wait to taste the greens after they have cooked. Decide if they need any sugar and add it to taste.
- Start with ½ tablespoon of Creole seasoning and adjust to taste. You can substitute Creole seasoning for whatever spices you like.
- It’s also common to serve greens with vinegar. Feel free to add it if you wish.
- I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cooking time. Check in on them to be sure you reach your desired result.
- Greens will wilt… A TON! When you first add them to the pot it will feel like a lot, but they will shrink a lot. So you can double the recipe (I would opt for the same size smoked ham hock, or no more than a half-pound larger), but keep the cooking time the same.
- Ham hocks, bacon, or country ham, etc can be substituted for smoked turkey in this recipe.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Turnip Greens Recipe Tips
Turnip greens are the greens that grow from turnips. The greens are bitter with a slightly peppery taste. The longer the greens are left to harvest, the more bitter they will become. See notes below for how to prepare delicious greens that aren't bitter.
For holiday cooking you typically make these a day in advance. The greens will last in the fridge covered for 3-4 days.
The cook time is around two hours for tender greens. If you are really strapped for time you can use my Instant Pot Collard Greens recipe method. Ultimately, your total cook time will vary based on how you like your greens.
If you like them super tender you may cook them for 3 hours or more. If you like more of a bite, lessen the cooking time. Check and watch your greens to be sure you reach your desired result.
I love to freeze greens to have on hand. I use these freezer molds from Amazon and they work perfectly. You can freeze greens for up to 6 months. I throw them in the slow cooker for an hour or two to reheat.
If you want to keep that Southern flavor but skip the meat, you’ve got options. To make them vegetarian, you can swap the meat for a good-quality vegetable broth and still season them up the Southern way.
I like to add a little smoked paprika or even a dash of liquid smoke to bring in that smoky note you’d normally get from the meat. Don’t skip the onions, garlic, and a splash of vinegar at the end, they balance out the bitterness of the greens and give you that classic flavor.
The greens will still be tender, well-seasoned, and full of soul… just without the meat.
Greens will wilt a lot. When you first add them to the pot it will feel like a lot, but they will shrink down a lot. You can easily double the recipe (I would opt for the same size smoked turkey, or no more than a half-pound larger), but keep the cooking time the same.
First, make sure you season them right from the start. A good broth, onions, and garlic go a long way in mellowing out that bite. Adding a pinch of sugar or honey balances the bitterness without making them sweet.
Another trick is a splash of vinegar or even a squeeze of fresh lemon juice at the end, it brightens everything up. And don’t be shy with the salt and smoked spices like paprika; they layer on flavor that keeps the bitterness in check.
Variations and More Ways to Season the Greens
- Salt and Pepper
- Garlic
- Bacon
- Ham Hocks
- Red Pepper Flakes
- Vinegar
- Hot Sauce
- Smoked Paprika
- Herbs
Pair With These Cornbread Recipes
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Cornbread Casserole
Sweet Potato Cornbread
Pair With These Side Dishes
Southern Candied Sweet Potatoes
Cornbread Dressing with Chicken
Southern Soul Food Baked Mac and Cheese
More Greens Recipes
Southern Collard Greens with Smoked Turkey
Southern Mustard Greens
Mixed Greens
Quick Sauteed Collard Greens
Black Eyed Peas and Collard Greens
Collard Greens with Ham Hocks
Slow Cooker Crockpot Collard Greens
Trish says
Looks good, I’m a southern chick so I’m excited about the recipe which is how my mother cooked them👏🏻👏🏻
staysnatched says
So glad to hear it!
Robert says
I am about to make my third pot of these wonderful greens I changed turkey wings to a ham hock and added fresh turnips.
Absolutely delicious recipe, thank you for sharing!
staysnatched says
You're welcome!