Turnip greens may not be as common as spinach, kale, and collards, but they are equally delicious. Because they are super tasty and easy on the palate, even kids love them. Turnips are economical because you can eat both the root and leaves in this recipe – no food going to waste. Woohoo! They are also quite nutritious because they are packed with vitamins and minerals, such as vitamin C, potassium, and iron, to name a few. Indeed, a winner dish, perfect for the whole family! 👌 No extravagant ingredients nor complicated cooking techniques are needed. But it’s so deliciously phenomenal that you’ll definitely expand your veggie favorites with this recipe. 😉
Recipe Ingredients
This recipe is perfect on a weekly rotation because it’s easy to make, and the ingredients are mostly pantry staples. Well, except for turnips, which you might start stocking up on once you try this recipe. 😉
How to Cook Turnip Greens
Prep the Ingredients
Cut the Greens – Chop the tough ends of the stems off each bunch of turnip greens and discard. Chop each bunch by bundling them together and chopping them into about 1-inch sections. Wash Greens – Transfer chopped greens to the basin or a clean, large, deep sink. Cover them with water, then, using both hands, toss the greens in water to remove dirt and grit. Drain the water and repeat the process 3-5 times until the greens are clean and no dirt is evident in the water. (Photo 1)Fry the Bacon – Dice bacon into 1-inch pieces. Then, in a Dutch oven or large saucepan over medium heat, cook the bacon until crispy, and some of the fat has rendered. Transfer your bacon to a plate and set it aside. (Photo 2)
Simmer Away
Saute It All – Add the onion, minced garlic, and turnips, and saute for 2-3 minutes until the onion is translucent and the garlic is fragrant. (Photos 3-4)Add the Greens – Add the chopped turnip greens a handful at a time, letting each addition wilt a bit before adding more. Once all the turnip greens have wilted, add the Creole seasoning, brown sugar, pepper flakes, beef broth, and vinegar. Stir until all ingredients are fully combined. Adjust the salt and pepper, bring to a boil, and cook for about 30-45 minutes until the greens are tender. Add more water if required. (Photos 5-7)Serve – Once the greens reach your preferred level of tenderness, transfer them to a serving bowl with some of the cooking liquid. Enjoy! (Photo 8)
Recipe Variations
Tips and Tricks
Make Ahead Instructions
Making Southern turnip greens ahead gives you an advantage. Not only does it save time, but these guys taste better the next day after the flavors have melded wonderfully. Cook it as instructed, let it cool, then store it covered in the fridge.
Serving and Storage Instructions
Serving – You can’t beat the ultimate soul food combo – turnip greens and cornbread because these guys complement each other like peanut butter and jelly, cupcake and frosting, aah! You get the idea. Although I must admit, it also pairs well with biscuits. Storing – Keep leftover greens in an airtight container for up to 3 days in the fridge or 6 months in the freezer. Reheating – If frozen, thaw overnight in the fridge. Warm it up again by heating the leftovers in a skillet. You can add more broth if it gets too dry.
What to Serve with Turnip Greens
Enjoy this fabulous sauteed vegetable as a side dish to any of these mouthwatering main entrees to have a healthy, balanced meal.
Southern Fried ChickenBaked Spatchcock TurkeySmoked Bacon-Wrapped Pork TenderloinEasy ColeslawRoast Garlic Mashed Potatoes
More Delicious Greens Recipes to Try
Collard GreensSouthern Mustard GreensEasy Collard Greens With HamStewed GreensSauteed Kale
Conclusion
Who knew that a vegetable most people throw away is surprisingly delicious? What veggie do you enjoy that may not be sold in the store? Let me know in the comments. ❤️
