Turnip Greens

A pan full of turnips, their greens, and bacon.

Sauteed turnips and greens are delicious, especially with crispy bacon bits and seasonings. Smoky, savory, spicy, and highly nutritious, too! Such a classic Southern comfort food that pairs easily with rice and cornbread or as a side dish to meaty dishes.

Course Side Dish

Cuisine African, Southern

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 261kcal

Author Imma

Ingredients

2 pounds turnip greens (4 large bunches)
6 strips bacon
1 onion, sliced
3 cloves garlic, minced
2 turnips, peeled and cut into ½-inch cubes (about 2 cups)
1 teaspoon Creole seasoning
1 tablespoon brown sugar
⅛ teaspoon red pepper flakes
1-1½ cups beef broth
1 tablespoon white wine vinegar
Salt and black pepper, to taste

Instructions

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.
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.
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.
Add the onion, minced garlic, and turnips, and saute for 2-3 minutes until the onion is translucent and the garlic is fragrant.
Add the chopped turnip greens a handful at a time, letting each addition wilt before adding more. Once all the turnip greens have wilted, add the Creole seasoning, brown sugar, pepper flakes, beef broth, vinegar, and bacon bits. Stir until all ingredients are thoroughly 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.
Once the greens reach your preferred level of tenderness, transfer them to a serving bowl with some of the cooking liquid. Enjoy!

Notes

Turnip greens can have quite a bit of sand clinging to the leaves, so don't skip the washing or rinsing process.
Cooking time rides on your preferred level of leaf tenderness. Please also note that young turnip greens cook more quickly than fully grown ones.
Seasonings help reduce the greens' bitter taste. Some enjoy the bitterness but feel free to adjust the seasoning to suit your palate. About a half teaspoon of baking soda added to the broth 20 minutes before the cooking time also helps.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition