Listen boos, learning to make greens in my family is a right of passage, so just know I think you are super special since I’m passing my Mississippi mama’s turnip greens recipe to ya. Just like her famous collard greens, the flavor is off the chain. She lets them simmer low and slow until they get tender in a flavorful pot likker loaded with smoked turkey and spices. Sure, you can make turnip greens anyway you want, but down in the South, this is straight up gospel. I’m here to hold your hand through the whole thing.
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How to Prepare Turnip Greens for Cooking – Let’s Get Cleaning!
Aight fam, so here is how to clean turnip greens like a BOSS. Turnip greens can carry a ton of dirt and grit, and nothing kills the vibe like biting into some crunchy dirt. I have literally watched my big mama and mama spend hours cleaning greens to ensure not even one speck of dirt enters the pot. It takes some time but that extra TLC makes all the difference.
First up, fill your sink with lukewarm water so we can loosen up any stubborn grit. Dunk the turnip greens into the water and let the leaves spread apart. Let them sit for a sec. Then start swishing them around and giving them a gentle scrub with your hands. This will help loosen the dirt from the leaves.
Once you think you’ve scrubbed them pretty well, lift the greens out of the water, drain the dirty water, rinse the sink real quick, fill back up with fresh lukewarm water and repeat the process. We wanna keep going until these babies are spotless.
How to Cook Turnip Greens
These step-by-step photos show how to make Southern turnip greens, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Turnip Greens Recipe
1. Pull the leaves from the stems
Then combine them in small stacks and roll them up like a cigar.
2. Slice the leaves crosswise
This should leave you with strips of leaves.
PRO TIP: Look for vibrant, crisp green leaves with no holes or tears. Avoid anything yellowy or wilted. Smaller to medium bunches are great because they cook down faster and stay tender without getting tough or bitter. They’re usually in season in fall and winter, but you can spot them year round.
3. Start the pot
Add water, chicken stock, and the turkey leg to a large pot. Cook over medium low until the broth turns golden.
4. Add the first veggies and greens
Mix in the onion, bell pepper, turnip, half the greens, and the oil. Cover and let everything cook down.
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5. Season and add the remaining turnip greens
Add seasoning salt, paprika, Worcestershire, vinegar, brown sugar, red pepper flakes, and the remaining greens. Stir well to coat every leaf.
6. Simmer until the greens are silky and the turkey falls apart
Shred the meat into the pot, serve with that pot likker, and enjoy!
Full Turnip Greens Recipe
Turnip Greens Recipe
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Equipment
Ingredients
- 1 cup chicken stock
- 1 smoked turkey leg
- 1 medium yellow onion finely diced
- 1 green bell pepper finely diced
- 4 garlic cloves minced
- 3 lbs turnip greens 6 small to medium bunches
- 1/3 cup neutral oil
- 1 1/2 tsp seasoning salt
- 1 tsp smoked paprika
- 1 tsp Worchestershire sauce
- 1 tsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp red pepper flakes
Instructions
- In a large pot with a tight-fitting lid, add 2 cups of water and chicken stock. Add turkey leg and heat over medium heat and cook for 30 minutes until the liquid is a golden color and has been imparted with the turkey leg’s flavor.
- Meanwhile, thoroughly clean greens in a sink full of warm water. Pull the leaves from the stems. Combine the leaves in small stacks, then roll them like a cigar and cut the crosswise into 1 inch wide pieces, leaving you with strips of leaves. Discard the stems.
- To the pot, add the diced onion, bell pepper, half of the turnip greens, and all the oil. Cover with lid and allow first batch to cook down for ten minutes. The greens will reduce down by half.
- Stir in seasoning salt, paprika, Worcestershire sauce, vinegar, brown sugar, red pepper flakes and remaining greens.
- Stir consistently, making sure to break up any packed greens and turn the lighter, less cooked greens to the bottom. Cook until greens are slick and tender, about 50-55 minutes. You may need to add more water to the cooking liquid; you want the greens to braise, not fry (this will help create a delicious pot likker).
- Most of the meat will have fallen off the bone, but shred any remaining large pieces and stir back into the greens and serve.
Notes
How to Store
- Fridge: Spoon your turnip greens and pot likker into an airtight container and slide it in the fridge. They’ll stay good for up to 5 days.
- Freezer: Freeze those greens right in their pot likker in freezer bags or containers. Press out the air and stash them away for up to 3 months.
- Reheating: Warm them on the stovetop over medium heat with a little extra pot likker if needed, or microwave in short bursts, stirring in between until hot.
Nutrition
Recipe Tips
- Clean those greens well. Take your time and wash them until that water runs clear. Don’t rush it.
- Grab the right pot. I like using a heavy-bottomed pot or Dutch oven to make my greens because they distribute heat evenly and keep the greens from scorching while they simmer.
- Check the liquid as the greens cook. If it looks low, add a splash of water or broth. You gotta keep that pot likker right!
- Don’t take out the smoked turkey. Let it stay in there and fall apart right into the pot so every bowl gets some of that tender meat.
- Cook until tender, but don’t let them go forever. You want greens with body, boos. Not mush.
Serving Suggestions
- Cornbread: Serve these Southern turnip greens with a piece of some fried cornbread, honey cornbread, or hot water cornbread so you can get that pot likker soaked all the way up!
- Southern Classics: They are great served with smothered chicken, fried catfish, fried pork chops, or any Southern comfort food you can dream up.
- Southern Sides Galore: They also pair well with blacked eyed peas and Southern baked mac and cheese.
Recipe Help
Grab a meaty, fleshy leg with deep color and a little shine. It should feel heavy for its size. Skip anything dried out or shriveled. The more meatier, the better!
Bitter turnip greens ain’t it, y’all. Add a bit more brown sugar or a splash of vinegar to balance the flavor. And make sure you cook them the full time so they mellow out.
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Can these also be made in the crockpot?
I don’t suggest using a crockpot since the liquid won’t reduce making the pot likker.
Hey Jocelyn,
I just wanted to reach out and express how much your cookbooks and recipes mean to me in my kitchen. I own both of your cookbooks, and they’re my go-to resources whenever I’m approaching a new dish or even when I want to see your take on something I’m already comfortable making. Your perspective always adds something special.
I really resonate with your story – I’m also Chicago born (though I’m now in Baltimore), and as a fellow NPHC Greek, I appreciate how you represent our culture through food. Even though you made the move to Texas and I headed east, there’s something about that Chicago foundation that just connects.
Right now, I’m preparing my shopping list for your turnip greens recipe, and I noticed something in the description that mentions turnips, but I don’t see much direction in the recipe itself on how to prep them. Should they be peeled? Diced? Sliced? I want to make sure I’m doing them justice!
Thanks for everything you do, Your Majesty – the pound cake crown is forever yours!
Oh my goodness, thank you so much for this beautiful message it truly means the world! Hearing from another Chicago–born NPHC Greek makes my heart smile. I’m so happy my recipes have a home in your kitchen.
You are absolutely right, that was a typo in the instructions. There are no actual turnips added to this recipe; we’re just using turnip greens, so you don’t need to peel, dice, or prep turnip root at all. I’ll update the post so it’s clear.
If you do ever want to add turnips for extra heartiness, you can peel and dice 1–2 medium turnips into ½-inch cubes and sauté them with the onions and peppers totally optional and delicious.
And thank you for the crown! I wear it proudly
Happy cooking, and sending love from my kitchen to yours!
I’m a transplant to the South from further north, and though I’ve eaten turnip greens, I’ve never made them. I knew I could count on your recipe and I wasn’t wrong! My husband and I practically licked the plates!
Wow I’m so so glad you enjoyed this recipe!