This post may contain Affiliate Links. Please see my Disclaimer for more details.
My pork-free Southern Turnip Greens recipe would make a Southern grandma smile while eating. Fresh turnip greens, onion, red pepper flakes, and smoked turkey necks simmered in a broth of smokey and savory flavors will wake your spirit up.
Here are some more recipes to serve with your greens: Sweet Potato Cornbread, Flaky Buttermilk Biscuits, Sweet Southern Cornbread, and Sweet Tea.
Latest Recipe Video:
Jump to:
I love a bowl of warm greens, whether collard greens, mustard greens, kale, cabbage, or turnip greens. I want a bowl or plate!
Growing up in New Orleans, greens were a huge part of our dinner table. The funny part now is that I used to think greens stunk and swore never to eat them in my life. Mom didn't mind buying pizza on Fridays, but that came with not fighting to eat my vegetables all week.
My how times have changed. Now, I'm soppin up the pot likka with cornbread every time I get a chance.
I stopped eating pork a long time ago, so these turnip greens will not be like Big Mama's. They do not contain ham hocks, bacon fat, or leftover bacon grease, and I won't recommend serving pork chops.
They are healthier and loaded with smokey flavor from the turkey necks, onions, garlic, herbs, and spices, so you won't find any chicken broth in my recipe.
The smoked turkey and aromatics will create a flavorful homemade broth and season these turnip greens to perfection. My Southern turnip greens recipe is a straightforward, effortless meal that only takes a long time to prepare because you have to let the smoked meat get tender.
If you want a shortcut, try my Instant Pot collard greens recipe. Swap the collards for turnips, and you'll have delicious greens on the table in 30 minutes.
Once your turnip greens are done cooking, serve them with some crispy Southern fried chicken or fried fish. Let's jump in to how to cook turnip greens that's healthy without sacrificing flavor!
Key Ingredients
Here are the ingredients to consistently make a delicious pot of Southern turnip greens.
Fresh Greens
Always buy fresh turnip greens that are dark leafy and have minimum holes. The holes mean some insect had the greens before you. They are the tops of turnip roots.
Onions
One yellow onion and a few garlic cloves will perfume our homemade stock and perfectly season the turnip greens.
Smoked Turkey Necks
We don't need to use chicken broth or stock because the turkey necks will be the base of a delicious homemade broth. Rinse and boil them before using them in your greens pot.
Crushed Red Pepper Flakes
I love to use cayenne, but I opted for crushed red pepper flakes for this pot of greens because they add a little heat without being overly spicy.
Vinegar
When cooking Southern turnip greens, you will see an option for vinegar or sugar to remove the bitter taste. I'm team vinegar because it not only removes the bitter flavor but also reduces the amount of salt needed in the recipe.
How to Make Turnip Greens
A Southern turnip greens recipe takes time because the smoked meat has to become tender and shreddable so there are yummy pieces in every bite.
Bring a Dutch oven or a medium pot of water to a rolling boil, and blanch turkey necks for 3 minutes. Set aside and discard water.
Heat the same pot over medium heat. Add oil and butter. Once the butter is melted, stirring occasionally, cook the onion for 5 minutes. Then add garlic and cook for 15 seconds until fragrant.
Add turkey necks and cook for 1 minute on each side; add water and bring to a boil.
As the water boils, skim off any foam that rises to the top. Cover and cook for 1 hour.
While they cook, wash, dry, and cut your turnip greens.
Remove the cover, add chopped turnip greens, kosher salt, black pepper, garlic powder, red pepper flakes, and white vinegar, bring to a boil, cover, reduce heat to medium-low, and cook for 40 minutes until the turkey necks are easy to shred with a fork.
Before serving, use two forks to shred the meat from the turkey necks
Serve hot over rice with cornbread and some hot sauce or pepper vinegar sauce.
Storing Leftover Greens
Turnip greens are best served immediately. However, you can make them a day before, and the flavors will develop more. Store them in an airtight container in the fridge for seven days.
You can freeze them for two months in a freezer-safe, airtight container. Thaw frozen turnip greens in the fridge overnight before reheating.
Reheat your Southern turnip greens in a medium pot with ¼ cup of pot liquor over medium heat until hot.
Pro Recipe Substitutions, Tips & Tricks
Cooking turnip greens is simple; you can adjust seasonings and flavor profiles to meet your preferences.
- To clean your turnip greens, fill a cleaned kitchen sink with cold water, about ¼ full per 2 lbs. of fresh turnip greens, and ½ cup kosher salt, 15 minutes before cooking. Larger flake salts, like coarse salts, will help scrub the greens.
- Swish them around a bit to loosen any dirt or grit that might be attached, and then lift them out of the water; repeat three times. Drain in a colander until dry.
- If sand or dirt remains on the leaves, repeat step 2 with 2 tablespoons of salt until all particles are removed.
- Feel free to substitute your favorite greens, such as mustard, kale, or collards, for the turnip greens. You can also blend all the above greens.
- I was taught to roll and slice my greens; however, you can roughly chop your greens.
- To make a pot of vegan turnip greens, omit the butter and smoked turkey and use two teaspoons of liquid smoke with vegetable broth.
- Feel free to use cayenne pepper in place of red pepper flakes. Red pepper flakes add a kiss of heat to the dish without overpowering.
- If you want a tangy-sweet flavor, use apple cider vinegar instead of white vinegar.
- You can add one teaspoon of baking soda to you
- You can use smoked turkey wings, turkey legs, or thick-cut beef bacon if you cannot find smoked turkey necks. If you go that route, remove the skin and long cartilage from the turkey leg before serving.
- There's no need to use chicken broth or stock because the smoked turkey necks will create a fantastic smelling and tasting homemade turkey stock, but you can use chicken broth to intensify the flavor.
- If you use chicken broth to enhance flavor, I recommend using a low-sodium broth since smoked turkey neck or other smoked meats contain a lot of sodium.
- Pot likka is full of nutrients, so drink the leftovers in your bowl, like cereal milk.
- If you have some turnips, wash, peel, and rough chop them and them to the pot with the turnip greens.
FAQs
Here are the reader's top questions about making Southern turnip greens at home.
What is the best way to eat turnip greens?
Turnip greens can be enjoyed in various ways, but one of the fastest methods is to sauté them with olive oil, butter, chopped onions, garlic, and a splash of vinegar. This simple preparation allows their natural flavors to shine.
In the Southern regions of America, they are braised for over 2 hours with smoked meats to create a pot of love worth drinking.
Are turnip greens healthy?
Turnip greens are packed with vitamins C and K, calcium, and fiber. They're low in calories and high in antioxidants, making them a great choice for a healthy diet. Including turnip greens in your meals can support bone health and boost your immune system.
What takes the bitterness out of turnip greens?
To reduce the bitterness of turnip greens, try blanching them in boiling water for a few minutes before cooking. Adding sugar or apple cider vinegar during cooking can also help balance the bitterness. Pairing them with flavorful ingredients like smoked turkey necks or legs and sauteed onions enhances their taste.
Are turnips and collard greens the same?
Both are nutritious and can be prepared similarly. However, turnip and collard greens are both leafy greens; they are not the same. Turnip greens come from the turnip plant and have a slightly peppery flavor, while collard greens are a member of the cabbage family and have a milder taste.
What will tenderize turnip greens?
Cooking turnip greens low and slow for one hour in a homemade broth or chicken broth will help tenderize them. Adding a bit of acid, such as vinegar or lemon juice, can also help break down the fibers, making them softer. Cooking them with fat-rich ingredients like beef bacon or ham hock can enhance their flavor.
More Southern Recipes
If you love Southern food, here are a few more recipes to add to your rotation.
- Flaky Buttermilk Biscuits
- Hoppin John
- Cajun Fried Fish and Grits
- Smoked Gouda Grits
- Southern Sweet Tea
- Southern Baked Mac n Cheese
- Southern Potato Salad
- Buttermilk Pound Cake
- Peach Cobbler
Before You Begin
Here's how to make the most flavorful pot of Southern turnip greens, making your family and loved ones appreciate the time spent making them.
Step 1: Read the recipe once, then get all the ingredients on the counter.
Step 2: Measure all ingredients into separate bowls.
Step 3: Follow the recipe and get ready for the best Southern turnip greens you will ever make.
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Southern Turnip Greens
Ingredients
- 1 lb. smoked turkey necks
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 1 medium onion chopped medium
- 4 garlic cloves chopped fine
- 8 cups water
- 2 lbs. turnip greens washed, sliced
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon red chili flakes
- 2 teaspoons white distilled vinegar
- 3 cups cooked rice optional
Instructions
- Bring a Dutch oven or a medium pot of water to a rolling boil, and blanch turkey necks for 3 minutes. Set aside and discard water.
- Heat the same pot over medium heat. Add oil and butter. Once the butter is melted, stirring occasionally, cook the onion for 5 minutes. Then add garlic and cook for 15 seconds until fragrant.
- Add turkey necks and cook for 1 minute on each side; add water and bring to a boil. As the water boils, skim off any foam that rises to the top. Cover and cook for 1 hour.
- While they cook, wash, dry, and cut your turnip greens.
- Remove the cover, add chopped turnip greens, kosher salt, black pepper, garlic powder, red pepper flakes, and white vinegar, bring to a boil, cover, reduce heat to medium-low, and cook for 40 minutes until the turkey necks are easy to shred with a fork.
- Before serving, use two forks to shred the meat from the turkey necks. Serve hot over rice with cornbread and some hot sauce or pepper vinegar sauce.
Notes
- To clean your turnip greens, fill a cleaned kitchen sink with cold water, about ¼ full per 2 lbs. of fresh turnip greens, and ½ cup kosher salt, 15 minutes before cooking. Larger flake salts, like coarse salts, will help scrub the greens.
- Swish them around a bit to loosen any dirt or grit that might be attached, and then lift them out of the water; repeat three times. Drain in a colander until dry.
- If sand or dirt remains on the leaves, repeat step 2 with 2 tablespoons of salt until all particles are removed.
- Feel free to substitute your favorite greens, such as mustard, kale, or collards, for the turnip greens. You can also blend all the above greens.
- I was taught to roll and slice my greens; however, you can roughly chop your greens.
- To make a pot of vegan turnip greens, omit the butter and smoked turkey and use two teaspoons of liquid smoke with vegetable broth.
- Feel free to use cayenne pepper in place of red pepper flakes. Red pepper flakes add a kiss of heat to the dish without overpowering.
- If you want a tangy-sweet flavor, use apple cider vinegar instead of white vinegar.
- You can add one teaspoon of baking soda to you
- You can use smoked turkey wings, turkey legs, or thick-cut beef bacon if you cannot find smoked turkey necks. If you go that route, remove the skin and long cartilage from the turkey leg before serving.
- There's no need to use chicken broth or stock because the smoked turkey necks will create a fantastic smelling and tasting homemade turkey stock, but you can use chicken broth to intensify the flavor.
- If you use chicken broth to enhance flavor, I recommend using a low-sodium broth since smoked turkey neck or other smoked meats contain a lot of sodium.
- Pot likka is full of nutrients, so drink the leftovers in your bowl, like cereal milk.
- If you have some turnips, wash, peel, and rough chop them and them to the pot with the turnip greens.
Leave a Reply