Turnip Greens – Sauteed turnips and their leaves are so darn 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. ❤️
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! 👌
Turnip Greens with Bacon
This recipe is a simple veggie dish but certainly offers soul-satisfying deliciousness. It’s oozing with fantastic flavors from bacon, beef broth, and Creole seasoning kickstarted by sauteing.
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. 😉
- Turnips and Greens – They have low calories but are exceptionally nutrient-rich. When eaten raw, the root has a crunchy texture with a sweet and nutty flavor. However, it loses its crunchiness once cooked, but the flavor deepens. Turnip greens, on the other hand, are mildly sweet, peppery, and slightly bitter. If turnip greens are unavailable in your area, you can always replace them with collard greens.
- Bacon – I suggest frying the bacon and using the grease to saute the other ingredients for the best results. For a quick bacon substitute, you can also use ham or any leftover meat, such as roasted turkey or chicken.
- Aromatics – The savory flavors from caramelized garlic and onions make the whole dish highly delectable.
- Seasonings – Getting rid of the bitter and earthy flavors of turnip greens is undeniably easy with Creole seasoning, pepper flakes, and brown sugar. They magically give this dish a quick revamp. And the beef broth tenderizes the turnip greens while adding savory and umami flavors in the process. Of course, if you’re watching your sugar intake or on a paleo diet, you can omit the sugar.
- White Wine Vinegar – It balances the overall flavor of our turnip greens by adding a little zing to our dish.
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
- Vegan Version – Ditch the bacon and opt for vegetable broth, easy peasy!
- Meat-Lover’s Delight – The more, the merrier (or should I say meatier?) by adding ham, shredded chicken, or roasted pork tenderloin. Yum!
- More Veggies – You can’t go wrong with adding more veggies to make this dish heartier. Tomatoes, bell pepper, broccoli, and other greens are great additions to this dish to make it even more nutrient-packed.
- Seasoning Swap – Feel free to shake things up and add your personal touch by customizing this dish with your favorite seasonings, like Italian, taco, and all-purpose seasoning. 😉
Tips and Tricks
- 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.
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.
FAQs
These two can be used interchangeably in most instances because of their similarities (both are in the brassica family). However, they significantly differ in flavor. Turnip greens are a tad sweeter with a robust flavor. In contrast, collard greens tend to be mildly bitter (not a bad thing).
That has to do with the grower and the fertilizer he gives his turnips. It doesn’t affect their edibility, so there is no need to worry unless you’re growing your own turnips. If you are growing your own, give them some phosphorus to keep their leaves green.
Aside from this Southern turnip greens recipe, you can add tender raw turnips greens to salads, wraps, and sandwiches. You can also toss them in soups, stews, and casseroles, or enjoy them steamed, braised, boiled, or sauteed.
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 Chicken
- Baked Spatchcock Turkey
- Smoked Bacon-Wrapped Pork Tenderloin
- Easy Coleslaw
- Roast Garlic Mashed Potatoes
More Delicious Greens Recipes to Try
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. ❤️
Turnip Greens
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!
Tips & 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.
Elizabeth Ellis says
I finally grew some decent turnips in my garden this year. Thank you so much for this recipe. It’s delicious and reminds me so of eating dinner at my grandmother’s house. I made the Cajun Creole seasoning too and I look forward to trying that on all sorts of stuff.
Imma says
Good for you! I wish I had turnips in my garden too. Glad you loved the recipe, Elizabeth! Thanks for stopping by!
Jennifer A says
The recipe doesn’t tell you when to add the cooked bacon back in, so I added it at the end. Also, boil covered or uncovered?
Imma says
Thanks for catching that. You can add the bacon back when you add the spices and broth or at the end. I prefer boiling the turnip greens uncovered so more liquid evaporates and intensifies the flavor. But it’s really a personal preference.
MM says
I am making this now. This recipe came at the perfect time. I’ve made greens plenty of times being from the south, but I’ve never followed a recipe until today. I’ve tasted the potlikker and love it! I’ve never added sugar or brown sugar to mine as I enjoy the bitterness of the greens, but this combination just really adds something to it. I also added more broth and a bit of water-I like to serve in a bowl with the potlikker and cornbread. Thank you!!
Imma says
Woohoo! I am glad it goes well for you. Thank you so much for sharing it with me, Much Love!
Ronnie Patterson says
Imma, Thank you so much for your recipes. I am a subscriber and a retired banker. I cook most every day and have followed many of your recipes. You’re great!
Imma says
Thank you so much to be a regular visitor. Much Love!
Glen says
Thanks for healthy options. This definitely works for keto and paleo.
Imma says
yeah, it is. Thank you for your feedback 🙂