Best Southern Turnip Greens Recipes

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS

Steps:

• Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

SOUTHERN TURNIP GREENS WITH SAUSAGE

Steps:

• Cook sausage in a skillet or frying pan over medium heat, rotating every 3 minutes, until nearly cooked through, about 10 minutes. Drain most of the juice, leaving a layer of juices in the skillet.
• Stir butter and olive oil into sausage; add turnip greens and garlic. Cook greens mixture over high heat, stirring every 5 minutes, until wilted and sausage is cooked through, about 15 minutes. Season greens mixture with salt and pepper and continue cooking over medium-low heat for 10 minutes more.

ROSE'S SOUTHERN COOKED MUSTARD & TURNIP GREENS

Steps:

• 1. Add Ham hocks to a large pot, and cover with water, and a tight fitting lid. Cook over medium low heat for 1 hour. This is the type of greens I used for this recipe, to save time.
• 2. Then add both bags of washed and cleaned greens. I use Glory that are already prewashed & cleaned, it will look like a lot but they shrink down very quickly, put lid back on and allow to shrink.
• 3. Then add chopped onions, minced garlic, cubed red bell pepper, pepper flakes, distilled vinegar, sugar & butter, stir to mix. Then let cook over low heat, for 20 minutes. Remove ham hocks, & remove fatty outer layer, & bones, but save the lean meat portion. Can add back into pot as is or cube into smaller portion size.
• 4. Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
• 5. Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
• 6. Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread https://www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
• 7. PLEASE NOTE: If you use the bulk greens they need to be picked through, they need to be washed thourgly at least 4 to 5 times to remove sand and grit. Discard any yellow leaves & tough stems. You may also want to try smoked Turkey parts, salt pork, or what ever suits your fancy. I prefer the Ham hocks or the smoked neckbones. You will want to taste to see if you need to add salt. Smoked meats are quite salty.

SOUTHERN TURNIP AND MUSTARD GREENS

Steps:

• Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
• Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl. Reserve the broth for the dumplings (see recipe). Add the onion and vinegar, toss to combine. Serve immediately.

SOUTHERN TURNIP GREENS SOUP

Steps:

• 1. Place everything in a soup pot except for the peas and potatoes.
• 2. Bring to a boil, reduce to simmer, and cook for 20 minutes.
• 3. Add the peas and potatoes and cook until the potatoes are done, approximately 15 to 20 minutes.

SOUTHERN STYLE TURNIP GREENS

Steps:

• Remove and discard stems and discolored spots from greens. Wash greens thoroughly; drain and tear greens into pieces. Set aside. Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin. Combine salt pork, 3 quarts water, pepper, and, if desired, sugar in a stainless steel pot; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Add greens, and cook, uncovered, 1 to 1 1/2 hours or until tender. Serve in bowls with pot liquor or with a slotted spoon for the plate.

SOUTHERN TURNIP GREENS & SAUSAGE

Steps:

• 1. Add sausage, onion, bell pepper, and garlic to a deep skillet.
• 2. Cook until the sausage is nice and brown.
• 3. Then add turnip greens, broth, and tomatoes.
• 4. Then let it all simmer for 30 minutes on low heat.

SOUTHERN TURNIP GREENS

Steps:

• 1. Wash the greens, trim any bad spots, roughly chop, and set aside.
• 2. Give the bacon a rough chop and put into a large stockpot over low heat for 5 minutes before adding chopped onion. Increase heat to medium-high and cook until onions are translucent. Add the minced garlic and cook for another minute.
• 3. Add diced ham, crushed red pepper, brown sugar, vinegar, and water and bring to a boil.
• 4. Add cleaned and chopped greens. (Note: add water if needed so the liquid meets the surface of the cooked greens in the pot.) Simmer for approximately four hours, stirring occasionally and adding extra water if needed. Once greens are fully cooked and tender, taste for seasoning and add salt if desired.

SOUTHERN STYLE TURNIP GREENS RECIPE - (4.2/5)

Steps:

• Wash about eight cups of torn turnip greens and slow boil the greens for about two hours in a large pot filled with eight cups of water and 1 tablespoon of salt. At the same time, in a smaller saucepan, slow boil 1 large, peeled and diced turnip root in three cups of water, two tablespoons of butter, a teaspoon of salt and a teaspoon of pepper. Add more water to both pots during the cooking process, if necessary. Next, combine the cooked root to the large pot of cooked turnip greens. Add 1 teaspoon crushed red pepper and stir. Serve with white cider vinegar or hot pepper sauce.

SOUTHERN TURNIP GREENS

Steps:

• Stem and wash fresh greens; place in water in a large kettle, bring to a boil, reduce heat and cook until tender. (Or use frozen turnip greens.).
• Grind the greens in a food processor and measure 2 cups for the recipe. (I had exactly 2 cups when I made this.).
• Combine the greens with salt and pepper, sugar, vinegar, horseradish, mayonnaise, soup, and eggs. Mix well.
• Put the mixture into a 1 1/2-quart casserole dish or 8x8-inch square baking dish. Sprinkle crumbs on top.
• Bake at 350F for 50 minutes.
• Sprinkle tops with cheese and bacon, and bake another 10 minutes, until cheese melts.