Turnip greens are a great of calcium, fiber, vitamin A (in the form of beta-carotene), and vitamin C. Often used in salads, sandwiches, and wraps. Superb braised, boiled, or sautéed. Also good in salads.
Super Fit Greens (pictured) or fresh bunches of turnip greens are excellent for this recipe. Not a paid endorsement. Just a friendly mention.
I wash fresh and packaged vegetables before cooking or using in salads. It’s a personal thing. 🙂
Turnip greens taste very bitter to some individuals, while others love how they taste. In fact, an elderly cousin LOVES bitter turnip greens.
To remove bitterness, this recipe calls for two teaspoons of sugar (or sugar substitute). Simply taste a sample of cooked turnips. If bitter, sprinkle with sugar and boil a little longer. Voila!
I freeze smoked ham hocks until ready to use which explains the frost. My favorite brand is Royal Foods.
Smoked ham hocks are used to season greens, beans, and peas. Learn more about them in my recipe for Smoky Collard Greens.
A little Liquid Smoke adds scrumptious smoky flavor. I use the Wright’s brand because it’s made with water and natural hickory smoke concentrate. No preservatives.
Thoroughly cooked smoked ham hocks are tender enough to tear apart. The turnip greens are tender, savory, and an appetizing dark green. The flavor is splendid.
Prepared this recipe in my pretty blue dutch oven provided by Lodge Manufacturing. It is excellent for cooking and baking. The products mentioned are personal favorites. None are paid endorsements.
Smoky Turnip Greens
Fresh turnip greens cooked with smoked ham hocks are savory deliciousness. Excellent with crusty cornbread. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Place 2 rinsed smoke ham hocks (add more if preferred) in large saucepan or dutch oven. Cover with water.
Cover saucepan or dutch oven with lid. Simmer over low-medium heat for 1 hour.
While meat is boiling, clean kitchen sink with warm soapy water. Rinse thoroughly.
Or, use two large bowls. One for washing turnip greens. One for rinsing.
Fill clean sink or large bowl with water until 1/2 full. Pour in 1/4 cup of salt. Add turnip greens. Thoroughly wash. Thoroughly rinse. Wash and rinse again.
If using bunches, remove thick part of stems from each leaf before tearing into small pieces. If using chopped/bagged turnip greens, remove small pieces of stalks. Do this before or after washing.
Carefully place clean turnip greens in large saucepan or dutch oven with smoked ham hocks. Press down with a large spoon.
Place 1/2 teaspoon of salt in a cup of water. Pour over turnip greens. Add more water to cover them.
Place lid on saucepan or dutch oven. Simmer over low-medium heat. After 15 minutes, stir and flip meat over.
After 45 minutes, taste a sample. If bitter, add 2 teaspoons of sugar (optional). If desired, add more water and continue cooking 30 minutes to 1 hour OR until satisfied with taste and texture (should be easy to chew).
SMOKED NECK BONES Place 3 pieces (or more if preferred) in a large saucepan or dutch oven. Cover with water. Simmer 15 minutes. Add prepared greens. Continue with cooking instructions. SMOKED TURKEY NECKS Slice 3 turkey necks (or more if desired) in half. Place in a large saucepan or dutch oven. Cover with water. Simmer 1 hour minutes. Add prepared greens. Continue with instructions.